Eric’s Chili

The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!

Eric’s Chili

In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.

About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.

Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.

Then add the beer. Finally add the beef stock until the liquid just covers the mixture.

Give it a good mix and set it on low for 6-8 hours.

Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.

If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.

Print

Eric's Chili

Prep Time

15 mins

Cook Time

6 mins

Total Time

21 mins

 

A great chili that includes beef, sausage, black beans and corn. Delicious!

Course: Chili

Cuisine: Southwestern

Servings: 8

Author: Rex via Eric Bertram

Ingredients

• 1 pound ground beef
• 1 pound hot pork sausage
• Salt and pepper to season meat
• 2 red onions chopped
• 2 green peppers seeded and chopped
• 2 jalapenos seeded and chopped
• 4 cloves of garlic minced
• 3 tablespoons cumin
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon tomato paste
• 12 ounces dark beer
• 2 cans of diced tomatoes
• 1 can of black beans drained and rinsed
• 1 cup of frozen or canned corn
• 1 can beef broth low sodium

Instructions

1. In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
2. About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
3. Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
4. Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
5. Give it a good mix and set it on low for 6-8 hours.
6. Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.

Recipe Notes

If you like it spicy, I add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd I usually forgo this and just have it available to add individually.

This is a great chili recipe.  Hopefully you get a chance to try.  If you do, let me know what you think?