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I adapted this recipe from a spice catalogue. My version calls for none of their specialty spices. Our friend Ben from Colorado does not consider this chili…it is definitely Midwest style with a little extra bite (Craig says no bite at all, but I think it has bite) and less sweetness. I like to triple the batch and freeze it. I usually serve it with vegetables and cornbread or sweet muffins.

  • 2 lbs. ground beef

  • 3 T vegetable oil

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, pressed

  • ¾ t fresh ground black pepper

  • 2 t ground cumin

  • 3 T (yes, tablespoons) chili powder

  • 1 ½ c beer

  • 26 oz can tomato puree

  • 32 oz can chopped tomatoes

  • 32 oz can kidney beans, drained and rinsed

  • 1-2 t salt

Brown the beef then drain in a colander and rinse the fat away with water. Saute onions in the oil until soft. Add the bell pepper and garlic. Cook for 2-3 more minutes. Add all of the spices while stirring. Let cook for about 30 seconds. Add the beer, tomato puree, and chopped tomatoes. Cover and simmer for 2-3 hours. You may need to add a little extra water. Add the beans and salt to taste. Heat through. 

Serves 6-8