Chili: Smoked Chili
Eat Your Bourbon Cookbook
This is so so good, perfect comfort food
Ingredients
- 2 Tbls. canola oil
- 1 large (2 cups) onion, chopped
- 3 garlic cloves, chopped
- 1-1/2 lbs. ground beef
- 1 lb. ground pork (or ground turkey)
- ¼ c. smoked chili powder
- 3 Tbls. smoked paprika
- 2 Tbls. cumin
- 2 Tbls. tomato paste
- 1 Tbls. smoked sea salt
- 2 t. smoked pepper
- 2 t. dried oregano
- 2 t. cayenne pepper (or more to taste)
- 12 oz. amber or lager beer
- 28 oz. canned crushed tomatoes (fire-roasted preferred)
- 2 (15.5 oz.) cans beans (kidney, pinto or black)
- 2 Tbls. Worcestershire sauce
- 1-1/2 c. water
- cooked spaghetti, for serving
Toppings
- shredded cheddar cheese
- sour cream (I use light Daisy)
- green onions, sliced
- jalapeno, sliced thin
Instructions
Place a large Dutch oven or soup on medium-high heat and add oil. Add onions and sauté softened and translucent. Add the chopped garlic and cook for 1 minute.
Crumble in ground beef and ground pork or ground turkey. Cook until meat is no longer pink and is starting to brown. Drain excess fat.
Add the smoked chili powder, smoked paprika, cumin, tomato paste, smoked sea salt, smoked pepper, oregano and cayenne pepper. Reduce heat to medium and cook for 5 minutes.
Pour in the beer to deglaze the pan and cook for 2 minutes. Add the tomatoes, beans, Worcestershire sauce and water.
Bring chili to a boil. Reduce heat to low, cover and cook for 1-1/2 hours, stirring occasionally. If chili seems thick during cooking, add ¼ to ½ c. water to loosen. Taste and adjust seasonings, as necessary.
Serve over cooked spaghetti, if desired and add your family’s favorite toppings.
NOTE: If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.