This "chilly" spring morning has me thinking about a cozy Sunday supper. I thought I'd share a hearty chili recipe that can be carried right into summer for tailgating or throughout the colder months to keep things warm.
Harper Homestead Beef Chili:
1 large can tomato puree
1 small can diced tomatoes
2 lbs. ground beef
1 package of stew beef
1 green bell pepper, chopped
1/2 sweet onion, chopped
salt + pepper to taste
1 spoonful of minced garlic (tablespoon, decide with your heart)
paprika seasoning, 2 tsp.
red cayenne seasoning, 2 tsp.
cinnamon ground, 1 tsp.
1 can black beans (drained)
1 can red beans (drained)a
1 can light beer (ales or porters work well)
If time allows, brown (for 3 minutes) the stew beef in a pan with melted butter ahead of putting the ingredients in a pot to stew. It will add flavor to the chili and improve the texture of the dish.
Add each ingredient to a Dutch oven or large pot. Let simmer on low - medium heat, stirring occasionally, for a 2 hours*.
This recipe has been made on our woodstove in the homestead, over fires while camping, on the regular stove, and in a crock pot (longer cooking time on the lowest setting) while off to work.
Top with sour cream and shredded cheddar cheese. Pairs well with crusty sourdough bread and a Buckin' Beer from Corner Point Brewing Company!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Always ensure your food is fully cooked to the right temp before consuming. If needed, stew for a longer period (depending on the temp of your fire or woodstove it could change the duration of the stewing time).