• Gabriel Lewis

Roasted Green Pepper Chili

There's something about a hearty bowl of chili that resonates with so many. Spice, acidity, sweet and savory. The combinations possible in a great pot of chili are seemingly endless. I have had so many memories created over a bowl of chili. Cook this one next time you have a craving, I'm sure you will too. Customize this with some of your favorite veggies and season as you'd like, make it your own!

Roasted Pepper Stout Chili

Yield: About 3 quarts


· 1lb Ground beef (80/20)

· ½ large red onion- diced

· 1 ½ cup Celery- Diced

· 3 tbsp Tomato Paste

· 1 pint Guinness

· 29 oz can tomato Sauce

· 28 oz Crushed tomatoes

· 2 large Poblano- roasted and deseeded

· 1 anaheim pepper- roasted and deseeded

· 1-2 Medium size Jalepenos- roasted and diced

· 2-3 tbsp Minced Garlic

· 10 fl. oz Beef Broth

· 14oz Fire Roasted Tomatoes- Optional

· Kosher Salt- to taste

· Black pepper- to taste

· Ground Cumin- To taste

· Dried oregano- To taste

· Chili Powder- To Taste

· Smoked Paprika- 1 tbsp

· Onion Powder-To Taste

· Garlic Powder-To Taste


1. Season the ground beef with kosher salt, black pepper, smoked paprika,1/2 tbsp Oregano, 1 tbsp Chili Powder, 1 tbsp of onion and garlic powder and ½ tbsp Cumin(you can add more seasonings to the chili while it simmers)

2. In a pot over medium high heat, cook the beef, once its browned, add the onion, garlic and saute for 3-5 minutes or until browned.

3. Add the diced chilis and mix.

4. Add the tomato paste and mix, cook for another 2 minutes.

5. Add the celery, Guinness, beef broth and tomato products. Reduce to medium heat and simmer for around 2 hours, adjust seasonings as you like.

6. Serve with your favorite cheese, sour cream, fresh green onion and cornbread!

Note: if the chili is too acidic, add a bit of brown sugar, it will help balance the flavors.

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