By Carrie's Experimental Kitchen
Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.
The beer with the addition of fire roasted tomatoes gave this chili a wonderful flavor. It's also a great dish to serve when having guests as it can keep warm in the slow cooker so they can help themselves. Serve it 'as-is', over rice or egg noodles or use it top hot dogs, burgers or nachos.
Serving Size: 20 Prep Time: 20 mins Total Time: 6 hrs
1 lb lean ground beef
1 cup diced red onion
1 green pepper, seeded and diced
2 garlic cloves, chopped
15 oz can kidney beans, rinsed
½ cup tomato paste
2 cup fire-roasted diced tomatoes
1 Tbsp chili powder
½ tsp cumin
12 oz bottle Italian beer (I used Birra Moretti)
In a large, nonstick frying pan brown the ground beef; then add the onions, peppers and garlic.
Saute until the vegetables start to soften; then add the mixture to your slow cooker.
Add the beans, tomato paste, diced tomatoes, chili powder, cumin and beer and mix well.
Cook on low 6-8 hours or high 4-6 hours.
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