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There's Chili with without beans and then some have it. Who's right, Who's wrong? NOBODY KNOWS... It all boils down to what flavors you prefer. Enjoy this concoction and eat up!
Prep Time: 00:15
Cook Time: 02:00
2 pounds ground beef (90/10 is preferrable so you dont have to drain)
1 large onion, chopped
1 green pepper, chopped
1 jalapeno diced
2 cloves garlic, minced
3 oz tomato paste
1/2 cup ground corn chips
1 28 oz can diced tomatoes, not drained
1 cup water, plus more if needed.
12 oz shiner bock beer (yuengling is a good sub)
1 tablespoon wc chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon mexican oregano
1/2 teaspoon ground cumin
1 can kidney beans and black beans
8 oz frozen corn optional
1Brown meat, onion, green pepper, jalapeno, adding garlic at the very end.
2Add the tomato paste and work into meat and veggies. Stir in tortilla chips.
3Deglaze with beer, stirring to get the good bits off the bottom, then add the rest, cover the pot but leave the lid just slightly ajar, and simmer for about an hour, until you’re satisfied with the flavor. Adjust seasonings if necessary. The tortilla chips add salt so I don't use extra salt.
4The chili is best the next day, so cool it, store in the refrigerator, and simmer another hour before serving the next day. If however you are very Hungarian, just cook it all tonight! You can serve over corn chips, and garnish with sour cream and avocado chunks if you like.
A trick to cool any sauce or soup, etc. is to put it in its container then immerse in an ice bath. This will bring it to temperature faster, then you can store it in the fridge. This will keep your food safer from bacteria.
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