Is October “National Chili Month” because if it isn’t, I think it should be!
Ok, just verified, Food.com says National Chili Month is October 14th… um what? Wait, isn’t that a day, not a month? I’m a little confused, so I’m just going to use the powers vested in me (AKA my magical imaginary food blogging powers) to pronounce October, National Chili Month!
Yay, there we go, all settled 😉
Now that that’s taken care of, let’s talk about this chili!
Stout beer + chipotle peppers = one rich, smokey chili, that you’re going to love!
I served mine with a side of Jalapeño Cheddar Focaccia Bread for dipping. I’m not saying that you have to do this, but I’m definitely saying that you should 😉
- 1 tbsp olive oil
- ½ large onion (chopped)
- 4 cloves garlic (minced)
- 1 lb ground beef
- 1 can (28 oz) diced tomatoes
- 1 can (15.5 oz) kidney beans
- 2 chipotle peppers in adobo (diced)
- 12 oz stout beer
- 1 tsp adobo sauce from chipotle peppers
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
Add the olive oil to a large skillet over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.
Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low.
Pour the stout beer over the chili.
Mix together, then add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt.
Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.
Hey, remember that Jalapeño Cheddar Focaccia Bread I was talking about? While the chili is cooking, this is the perfect time to whip up this delicious homemade bread to dip in the chili… YUM!
See, there it is ↓ (well, a little to the right, but you get my point!) doesn’t that look oh-so-tasty? 🙂
I experimented with a few different toppings for my chili. A little Cabot cheddar cheese freshly grated on top.. a must… then I added some diced avocado, hello creamy goodness!
I ended up also adding pickled jalapeños for a little extra spice! I’m also a fan of sour cream and a little salsa on top of chili.
What’s your favorite chili topping?
I guarantee you, no matter how you top it, this little twist on chili is going to be a new favorite!
♣ Vegetarian Option: Replace the ground beef with meatless crumbles to make this recipe vegetarian.