For years I have tried to perfect my chili recipe, and I think I have finally done it! I have cooked this chili three times already this fall and it has been a great hit every time. I love to serve this dish with blue cheese biscuits. I place the blue cheese biscuits in the bottom of the bowl and spoon the chili on top of the biscuits. It is divine. If you want to do it the old fashioned way with grated cheddar and sour cream, that is delicious as well. Hope you enjoy. —Table9
Green Bell Pepper, Chopped (if you prefer another color that works too)
Vidalia Onion, Chopped
Jalapeno, Seeded and Minced
Fresh Garlic Cloves, Minced
Can Sweet Whole Kernel Corn, Drained
Can Black Beans, Drained
Can Navy Beans, Drained
Can Original Rotelle, Slightly Drained leaving some juice
1/2 to 3/4 (depending on how liquidy you like your chili)
Can Cheap Beer
Light Brown Sugar
1 1/2 tablespoons
Red Pepper Flakes
Cracked Black Pepper
Lea & Perrins Worcestershire Sauce
Dried Bay Leaves
In This Recipe
Heat Dutch Oven on stove top at medium heat. Melt butter and add onions, garlic, jalapeno and bell peppers. Cook until almost soft, roughly 4-5 minutes.
In a small bowl, season ground chuck with 2 tsp. kosher salt, 2 tsp. cracked black pepper and Worcestershire sauce. Mix to combine.
Add ground chuck to onion mixture and mix together. Use a mash potato masher to break up ground chuck. Cook ground chuck until no longer pink. Drain once cooked and return to dutch oven.
Add corn, black beans, navy beans, rotelle and mix. Once combined add remaining teaspoons of salt & pepper, chili powder, cumin, brown sugar and red pepper flakes. Mix to combine.
Finally add the cheap beer and bay leaves. Stir everything together and cook on low heat for at least 3 hours.
Once cooked, taste and add any extra spice you may want...maybe a little hot sauce or more chili powder.
Serve warm with grated sharp cheddar, sour cream and chopped green onions.