Beer braised chili without a bean in sight! Rich tomato sauce, smoky barbecue sauce and a bit of hot sauce combine to create this quick chili that’s perfect for a week night or any night!
We are definitely in full-on soup mode around here these days. Two rounds of polar vortex type cold coupled with inches upon inches of snow will do that to you, I suppose. If there’s one thing that I can count on for Andy to request for dinner when the weather outside is less than ideal, it’s a large pot of chili.
I’m not sure why I started making this chili without beans as we typically eat them in other dishes, but it totally works for us and I can’t imagine changing it anytime soon. Each member of our family happily gobbles down their bowl when it’s served which makes for a happy mama, indeed.
I will, however, admit that I have an ulterior motive for making chili in that I always serve it with cornbread. The ultimate highlight of the meal. I’ll share that recipe with you next week.
And then of course you have to add your favorite toppings to your bowl to finish it off. I always choose plain yogurt and shredded cheddar cheese as I love the cool paired with the heat from the chili.
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 pound ground beef
- 6 ounces beer
- 15 oz. beef broth
- 6 oz. tomato paste
- 15 oz. diced tomatoes, drained
- 1.5 tablespoons chili powder
- 1 tablespoon ground cumin
- ¼ cup barbecue sauce
- 1 tablespoon hot sauce
- Heat oil in large pot over medium-high heat.
- Add onions and garlic and saute 3-5 minutes, stirring frequently until onions are soft.
- Add ground beef and brown, another 3-5 minutes. Season meat and onions lightly with steak seasoning or salt and pepper.
- Add beer and let reduce by half.
- Stir in broth, tomato paste, diced tomatoes, chili powder, cumin, barbecue sauce and hot sauce. reduce heat to medium-low and simmer 10 minutes or until desired consistency.