Brenda's Red, White, and Black Chili recipe

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Ingredients

1 ½ pounds ground beef, or more to taste
1 (12 fluid ounce) can or bottle dark beer
1 (28 ounce) can crushed tomatoes with basil
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons gochujang (Korean hot pepper paste)
2 (15.5 ounce) cans cannellini beans, drained
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
salt to taste

Nutrition Info

452.8 calories
carbohydrate: 40.7 g
cholesterol: 68 mg
fat: 18.5 g
fiber: 10.8 g
protein: 27.5 g
saturatedFat: 6.7 g
servingSize: -
sodium: 741.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.

  2. Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.

Recipe Yield

6 servings

Recipe Note

For years, I made chili from one of those packaged mixes until my favorite one disappeared from the grocery shelf. This recipe is the result of trial and error using whatever I had on hand. The result is a no-fuss chili that's easy enough to do any night of the week. Serve with a dollop of sour cream, chopped onions, and shredded cheese, with bread sticks and corn chips on the side.

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