Simple Perfect Chili
This chili recipe is direct from my mother. It's simple, easy and oh so flavorful. Perfect for warming the whole family up on those first cold Autumn days. Keeping those savory chili flavors everyone loves without the spicy kick.
3-4 pounds ground beef
1 (15 oz) can dark kidney beans, drained
1 (15 oz) can kidney beans, drained
2 (28 oz) cans crushed tomatoes
1 (12 oz) beer, preferably lager
1 large onion chopped
1 green bell pepper seeded and chopped
2 TBS ground cumin
2 tsp chili powder
2 tsp turmeric
2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
Heat a large stock pot over medium-high heat. Cook ground beef until evenly browned. Add in the chopped onion and green pepper until onions are translucent.
To the stock pot, add in the drained beans, crushed tomatoes, beer. Season with the cumin, chili powder, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and ground cumin if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, green onions, sour cream, or whatever chili toppings you prefer!