When there is a chill in the air and the amount of daylight diminishes with each passing day, it’s time for some Family Chili.
This chili is not too spicy. It’s not trying to win an award for most original or most creative secret ingredient. Chocked full of three types of beans, two types of meat, two different types of tasty peppers, beer and an assortment of spices, it is aiming to satisfy every tummy in your household.
Honestly, it’s a concoction comprised of whatever looked good to me at the supermarket that I thought my kids would eat! “Mmm, just a little spicy,” commented my 4 1/2 year old as he gobbled up an adult sized portion (I did include one jalapeño). My daughter, who seems to be becoming a pickier eater with each passing day, gave it the thumbs up, quite happy about the various beans in the mix. Daddy…well, I think he had enough for the whole family. Then he went back for seconds.
This chili is perfect for making a head of time for Sunday dinner and then having as leftovers throughout your crazy week. And if you happen to put a little more or less of some spice in…well, no one will notice.
I feel like life is on fast forward these days. My daughter celebrated her 8th birthday last month along with 15 of her closest friends. In a moment of weakness (or perhaps lack of sanity), I agreed that she could host the party at our house until 9 pm at night (a.k.a. a “sleep under”). The theme was “Come as your favorite celebrity.” Needless to say, I had a few Taylor Swifts, two Lady Gagas (from very different eras), Kate Middleton, Ariana Grande and some throwback celebrities like Audrey Hepburn (I am sure I am forgetting some other excellent costumes) dancing on my white living room couches and coffee table to “Wildest Dreams” and “Stitches” repeatedly. They seemed to have a good time. Mommy and Daddy, well we were mildly entertained, a bit frightened and glad when the party ended. We felt we deserved the chili we made the following Sunday.
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 poblano peppers
- 1 jalepeno pepper, minced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp chili powder
- 1 tsp oregano
- 1 tsp salt
- ¼ tsp red aleppo pepper
- 1 tbsp tomato paste
- 1 cup beer
- 1 28 oz can, whole tomatoes
- 1 14 oz can diced tomatoes
- 1½ cups chicken broth
- 1 14 oz can of white beans
- 1 14 oz can of black beans
- 1 14 oz can of red beans
- Cilantro, chopped
- Green onion, chopped
- Radishes, chopped
- Shredded cheese
- Sour cream
- Heat oil on medium high heat and saute onion, carrots, peppers until slightly browned and softened, about 8 minutes.
- Add garlic and saute 2 minutes more.
- Add chili powder, cumin, paprika, oregano, salt , aleppo pepper, and tomato paste. Mix together for one minute.
- Add white wine and let the liquid reduce to almost nothing over 3-4 minutes.
- Add ground beef and ground pork and saute until meat browns for 4-5 minutes.
- Add tomatoes and chicken broth. Bring to a boil and then reduce to a simmer.
- Simmer at low heat for at least 90 minutes and up to 3 hours.
- Serve in chili bowls and top with cilantro, green onion, radish, shredded cheese and sour cream