Directions
- 1Add the ground chuck roast to a Dutch oven and cook it down until browned.
- 2Drain out the excess grease from the cooked ground meat using paper towels.
- 3Add bell pepper and onion to the pot with the ground meat and mix.
- 4Season with nature seasoning, cumin, chili powder, smoked paprika, and a touch of cayenne pepper.
- 5Add city cajun seasoning and mix well.
- 6Create a well in the center of the mixture and add tomato paste, then mix it in.
- 7Add a can of Sapporo Beer to the mixture and mix thoroughly.
- 8Add tomato sauce and crushed tomatoes to the mix and stir well.
- 9Pour in Kettle & Fire beef bone broth and mix everything together.
- 10Cover the pot and let the chili simmer on low for about 45 minutes.
- 11Add kidney beans and black beans to the chili.
- 12Add cinnamon and cocoa powder to the chili.
- 13Cover the chili again and let it cook for another 30 minutes.
- 14Ladle the chili into a bowl.
- 15Add a scoop of rice to the bowl.
- 16Top with shredded cheese, sour cream, and a piece of cornbread.
Ingredients
- 3 pounds ground chuck roast
- bell pepper
- onion
- nature seasoning
- cumin
- chili powder
- smoked paprika
- cayenne pepper
- city cajun seasoning
- 2 tbsp tomato paste
- 1 can Sapporo Beer
- tomato sauce
- crushed tomatoes
- 2 cups beef bone broth
- 1 can kidney beans
- 1 can black beans
- cinnamon
- cocoa powder
- rice
- cheese
- sour cream
- cornbread
Equipment
dutch ovenspoonpaper towelschopping boardcan openerladlesmall bowlscoop
Tips
- You can use diced tomatoes if you prefer.
- Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed. The longer it simmers, the better the flavors will meld.
- Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
- Make sure your seasoning is right by tasting the chili.
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