|1 tablespoonExtra virgin olive oil|
|5-6 clovesGarlic; smashed and roughly chopped|
|1 mediumOnion; small diced|
|1 largeRed pepper; diced|
|1 mediumHabanero pepper; medium fine|
|1 mediumYukon Gold potatoes; 1 inch cubes|
|3 tablespoonchili powder|
|1/2 tablespoonCayenne pepper|
|2 14.5 oz cansfire-roasted tomatoes|
|1 15 oz canBlack beans|
|1 15 oz canDark red kidney beans|
|1 15oz CanPinto beans|
|1 tablespoonCider Vinegar|
|1/2 juicedLemon; Juice of 1/2 Lemon|
|1/2 tablespoonTomato paste|
|Salt & Pepper|
|1/2 lbGround beef or venison; OR|
|1/2 lbChicken (boneless); 1-inch cubes|
|1 cupCheddar; shredded|
|1/2 bottleGood beer|
Good Chili Preparation
Brown meat (if using) in olive oil, season with salt and pepper, then remove from the pot and set aside.
Add spices (chile powder, cumin, and cayenne pepper) to the pot and cook for a few seconds.
Add olive oil and slowly saute the garlic, red pepper, onion, and habanero for about 5 minutes.
Deglaze the pot with beer.
Add tomato paste and cook for a minute.
Add potatoes and fire-roasted tomatoes with all of their juices.
Season with salt and pepper.
Return the pot to a simmer. Add beans and return meat to the pot. Add sugar, vinegar, lemon juice, and cinnamon.
Stir well and return the pot to a simmer. Adjust seasonings.
Cook on a low simmer for a minimum of 30 minutes.
Fresh chopped tomatoes
Chopped green onions
It's better the next day and freezes great. You can replace the meat with additional veggies, i.e. more peppers, beans, or potatoes, carrots, etc. It's not exactly chili at that point, but it's still really good. Some people don't like the potatoes in the chili, but not because they don't taste delicious. They break down and make the chili thick and filling.
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