Recipe By: Two Fairly Fat Guys
Ingredients:
- 1 tbsp Pristine Gourmet canola oil
- 2 lb lean ground beef from Norfolk County
- 1 large onion, chopped
- 2 jalapeno peppers, seeded and minced
- 4 cloves of garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp leaf oregano
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 2 tsp salt
- 2 cans plum tomatoes, including juice
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 bottle Ramblin’ Road Brewery Farm Ale
- 1 can black beans, rinsed and drained
- ½ c finely chopped coriander (optional)
- Hot pepper sauce to taste
Toppings: Sour cream, grated 5 year old Jensen’s cheddar cheese, chopped coriander
Method:
Heat oil in large saucepan over medium heat. Add beef, onion, jalapeno peppers, garlic, spices and salt. Stir until combined. Break up meat and cook until no pink remains. Drain fat. Add tomatoes, crushed with back of spoon or potato masher. Stir in red and green peppers, Ramblin’ Road Ale and black beans.
Bring chili to a boil, reduce heat and let simmer uncovered for 1 hour, stirring occasionally until thickened. If you like your chili thicker, simmer 15 to 30 minutes more, stirring occasionally.
Stir in coriander and hot pepper sauce to taste. Serve in large bowls, topped with dollop of sour cream, grated 5 year old Jensen’s cheddar cheese and a sprinkling of coriander
