Hopped Up Chili
This hearty chili recipe combines the richness of 80/20 ground beef with a vibrant trio of bell peppers, elevated by the smoky flavor of poblano and the kick of jalapeño. Slow-cooked with aromatic onions and garlic, the flavors meld together, intensified by the addition of a hoppy lager beer. This chili boasts a robust base of diced tomatoes and tomato paste, providing a thick and hearty texture.
Yield: 8 Servings
Ingredients
| 2 pounds 80/20 ground beef | 4 cloves garlic; minced |
| 2 large Spanish onions; diced | 1 12 oz. Lager beer |
| 1 large orange bell pepper; diced | 1 28 oz. can diced tomatoes |
| 1 large red bell pepper; diced | 1 6 oz. can tomato paste |
| 1 large yellow bell pepper; diced | 1 pack Hop Barrons Chili Spice |
| 1 poblano pepper small dice | 2 cans red kidney beans |
| 1 jalapeño pepper small dice |
Preparation
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat if necessary.
Add diced onions, orange, red, and yellow bell peppers, poblano pepper, jalapeño pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the diced tomatoes (with their juices) and tomato paste, mixing well to combine.
Pour in the lager beer, allowing it to deglaze the bottom of the pot and infuse the chili with its flavors.
Sprinkle the Hop Barrons Chili Spice over the mixture, stirring to evenly distribute the spices.
Drain and rinse the red kidney beans, then add them to the chili.
Reduce the heat to low and let the chili simmer, uncovered, for at least 30 minutes to allow the flavors to meld together, stirring occasionally.
Taste and adjust seasoning as needed, adding salt and pepper to taste.
Serve hot, garnished with your choice of toppings such as shredded cheese, chopped cilantro, sour cream, or sliced jalapeños. Enjoy this hearty and flavorful chili on its own or over rice or with crusty bread for a satisfying meal.