BRENDA'S RED, WHITE, AND BLACK CHILI

Brenda's Red, White, and Black Chili image

For years, I made chili from one of those packaged mixes until my favorite one disappeared from the grocery shelf. This recipe is the result of trial and error using whatever I had on hand. The result is a no-fuss chili that's easy enough to do any night of the week. Serve with a dollop of sour cream, chopped onions, and shredded cheese, with bread sticks and corn chips on the side.

Provided by Brenda Bell

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

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Ingredients

1 ½ pounds ground beef, or more to taste
1 (12 fluid ounce) can or bottle dark beer
1 (28 ounce) can crushed tomatoes with basil
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons gochujang (Korean hot pepper paste)
2 (15.5 ounce) cans cannellini beans, drained
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
salt to taste

Steps:

Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.
Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.7 g, Cholesterol 68 mg, Fat 18.5 g, Fiber 10.8 g, Protein 27.5 g, SaturatedFat 6.7 g, Sodium 741.6 mg, Sugar 3.1 g