Smoky Chuckwagon Chili
Ingredients
- 5 pounds ground chuck
- 1 large onion chopped
- 4 garlic cloves finely chopped
- 1 jalapeno canned, with seeds removed
- 1 can beer
- 2 tablespoons cumin
- 4 tablespoons New Mexico ground red chilies
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 packet chili seasoning mix
- Water
Optional:
- 15- ounce can tomato sauce
Instructions
- In a large pot, brown the ground chuck over medium heat until cooked through.
- Drain excess fat if necessary.
- In a separate pan, brown the chopped onions, garlic, and jalapeno together until softened and fragrant.
- Combine the browned meat and onion mixture with beer, cumin, New Mexico ground red chilies, paprika, ground black pepper, salt, and chili seasoning mix.
- Allow the mixture to marinate for one hour.
- After marinating, add enough water to cover the mixture in the pot.
- Stir well to combine.
- Cook the chili over low heat for at least 3-4 hours, stirring occasionally, until the flavors meld together and the chili reaches your desired consistency.
- If using, stir in the optional tomato sauce during the last hour of cooking.
- Serve hot and garnish with your favorite toppings such as shredded cheese, diced onions, sour cream, or fresh cilantro.
- Enjoy the smoky and hearty flavors of this chuckwagon chili!
Notes & Wine Advice
Wine Pairing:
A bold Zinfandel or a hearty Merlot would complement the robust flavors of this chili.
Nutrition values
Calories: 450 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 30 g | Sugar: 2 g