Smoky Dutch Oven Beer Braised Chili
This smoky dutch oven beer braised chili is the best chili recipe you will ever make! This easy and hearty chili is smokey, rich, and has the perfect amount of spice. Its truly wonderful on a cold winter evening.
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Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, seeds removed and chopped
- 1 yellow bell pepper, seeds removed and chopped
- 1 lb. ground beef
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- 1-2 tablespoons sugar (or to taste)
- ¼-1/2 teaspoon cayenne pepper (more or less depending on how spicy you want it)
- 1 teaspoon liquid smoke
- 1 6 oz can tomato paste
- 1 12 oz bottle light beer
- 3 14 oz cans diced tomatoes with liquid
- 1 14 oz can black beans, drained
- 1 14 oz can pinto beans, drained
- 1 14 oz can kidney beans, drained
- 1 teaspoon salt, to taste
Instructions
- Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 5 minutes.
- Add the beef to the pot with the onions, and break up with a wooden spoon. Cook for 5-8 minutes, until the beef begins to brown. Add in the chili powder, cumin, oregano, smoked paprika, garlic powder, cayenne and salt. Cook for 2 minutes.
- Stir in the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor. Add the beer, liquid smoke and sugar. Stir up any browned bits on the bottom of the pan. Bring to a simmer and add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking. Season to taste with salt.Serve with shredded cheddar cheese, sour cream, chopped green onions, tortilla chips or cornbread for dipping. Enjoy!