Jamie's Award Winning Chili

By cnash

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 4 cloves garlic, chopped
• 1 pound lean ground beef
• 8 ounces Italian sausage, casing removed
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• One 4-ounce can tomato paste
• One 12-ounce bottle beer
• One 28-ounce can diced tomatoes
• One 14-ounce can diced tomatoes
• One 15-ounce can black beans, drained and rinsed
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Shredded Cheddar, for garnish
• Sour cream, for garnish
• Chopped green onions, for garnish

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will "toast" it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

Top with shredded cheese, sour cream and chopped green onions before serving.