This hearty chili can be served in a big cast iron pot you set right on your grill, or spooned on grilled favorites to make chili cheeseburgers and dogs.
2 tablespoons Butter2 large Onions, diced3 medium Carrots, chopped2 ribs Celery, sliced3 small Jalapeno peppers, seeded and minced1/4 cup Tomato1 tablespoon Chili powder1 tablespoon Cocoa powder1 teaspoon Cumin seed1 28-ounce cans crushed Tomatoes6-12 ounces dark beer or Tomato juice2 cups cooked or canned black Beans, rinsed1 cup (4 ounces) shredded Mozzarella cheese1 cup (4 ounces) shredded Monterey Jack cheese1 cup (4 ounces) shredded sharp Cheddar cheese
Saute onions in butter over medium high heat in large saucepan until translucent, about 3 minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture carmelizes to a dark brown, about 10 minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to our preferred consistency. Simmer for at least an hour, up to 2 hours.Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about 4 minutes. If transporting, cover and wrap in thick towels. Grill to reheat if necessary.
Makes about 8 cups. For an extra-large batch, simply double the recipe.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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