Cook a delicious bowl that is sure to warm the soul. Our beer beef chili is packed with a punch of tasteful and mouth-watering flavors that blend nicely together. It is sweet with a hint of spice and you can taste the all- natural goodness with the E3 ground beef. Light yet hearty it is the perfect meal for a cold winter’s day!
- 2 lbs e3 ground beef 80/20
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 8 fresh tomatoes
- 1 28 oz. can fire roasted diced tomatoes
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoon sugar
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon kosher sea salt
- 1 6oz. can tomato paste
- 1 bottle dark beer
- 15 ounce can red kidney beans, drained and rinsed
- 1 1/2 cup fresh corn
- freshly cracked black pepper, to taste
In large skillet over medium high heat, brown ground beef with chopped onion until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for an additional 5 minutes. Add mixture to large dutch oven.
Toss the tomatoes with 1 TBSP of olive oil and place on a baking sheet. Roast tomatoes at 400 for 10 minutes until soft and slightly charred. Peel off the skin and remove the seeds. Roughly chop and add to the beef mixture. Stir in remaining ingredients. Cook on low for 2-4 hours. Garnish with freshly grated Monterrey Jack cheese.