2 lbs Ground beef (I prefer organic grass fed beef, but this can also be replaced with ground turkey, bison, or ostrich)
1 Large yellow onion, diced
2 Cloves garlic, minced
1 15 oz. can Organic pinto beans, drained
2 11.5 oz. cans Organic diced tomatoes
1/2 Habanero chile, seeded and very finely chopped (use less or more depending on your taste for spice)
1 6 oz can Tomato paste (I prefer to buy my tomato paste in a squeeze tube).
1 4 oz. can Diced green chiles
¾ c. Beer (I prefer dark beer for a deeper flavor)
1/4 cup Chili powder
1 tablespoon Dried oregano
1 1/2 teaspoons Ground cumin
1/4 teaspoon Cayenne pepper
Sea salt to taste
Brown the ground beef in a skillet over medium-low to medium heat with the onion and the garlic until no pink remains.
Add the browned meat, garlic, and onions to all the other ingredients in a crockpot or slow cooker. Stir well and then cook on low for 8-9 hours or high for 4-6. (I prefer to cook it on low to bring out the flavors. And it’s even better to make the chili Saturday so that the flavor goodness has had ample time to marinate in itself by Sunday).
Serve topped with an optional fixings such as sour cream (or greek yogurt), shredded cheese, chopped cilantro, diced (red or yellow) onions or crumbled tortilla chips.
Hungry Fan® is a sports lifestyle brand that curates the sports fan’s Game Day experience. From food & drink to gear, traditions, Game Day culture, and an insider’s look at teams & athletes, Hungry Fan® makes a Game Day gathering as exciting as the game itself.