***Brewpub Chili***

Get Ready for the Superbowl with this Brewpub Chili.



This time of year a good bowl of chili hits the spot and it is a perfect Superbowl food! Terrific served with cornbread, use to top hot dogs or mix left overs with macaroni for a yummy chili-mac. This recipe is low in salt but more salt can be added to taste.

2 Tbsp. unsalted butter
2 Tbsp. olive oil
2 medium red bell pepper, diced
2 large yellow onion, diced
1 lb. ground chuck
8 Tbsp. The Bean & The Leaf Ancho Chili Powder
2 Tbsp. The Bean & The Leaf Organic Minced Garlic
1 1/4 Tbsp. The Bean & The Leaf Grey Sea Salt
1 tsp. The Bean & The Leaf Smoked Paprika
1 tsp. The Bean & The Leaf Ground Cumin
1 tsp. The Bean & The Leaf Toasted Onion Powder
1/2 tsp. The Bean & The Leaf Mexican Oregano
1 cup tomato paste
2 (14.5 oz.) cans unsalted diced tomatoes
2 (15 oz.) can reduced sodium dark red kidney beans,
drained and rinsed
2 (12 oz.) bottles beer ( amber)
4 cups unsalted or low sodium beef broth
Pepper Sauce or diced jalapenos to taste
Cheddar cheese, for garnish
Chives, for garnish
Sour cream, for garnish

DIRECTIONS

In a Dutch oven or large pot, melt butter and olive oil together over medium heat. Once melted, add red bell pepper and saute for 3 to 5 min. Add onion and continue sauteing for another 3 to 5 min. until onion begins to soften. Add ground chuck and cook through, draining any extra grease. Add all of the spices and tomato paste and thoroughly coat meat mixture, cooking for about another 2 min. Add tomatoes (with the juice), beans, beer, and beef broth and stir. Bring mixture to a boil, reduce heat, cover and simmer for about 2 1/2 hours, stirring occasionally. Add pepper sauce or diced Jalapeno if using. Top with optional garnishes to serve.

This can also be made in an Instant Pot and after sauteing the pepper, onion and beef and adding all the other ingredients you can cook at high pressure for approx. 50 minutes or if you have a programmable pot you can use the chili button.