Cozy Chilli

This hearty chili is rich and bold, simmered low and slow with lean ground beef, beans, smoky spices, and a splash of beer for depth. It’s perfectly balanced—comforting heat, savory richness, and just the right amount of kick.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 2

Ingredients

• 1 lb lean ground beef
• 1 can kidney beans (~20 oz), drained and rinsed
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 jalapeno, diced
• 1 large green pepper, diced
• 1/2 cup cremini mushrooms, roughly chopped
• 2 fresh tomatoes, diced
• 1 can canned tomatoes
• 1/8 cup tomato paste
• 1/4 cup beer
• 1 tsp cumin
• 0.5 tsp paprika
• 0.5 tsp chilli powder (adjust based on tolerance)
• 1.5 tsp taco seasoning
• 1.25 tsp brown sugar
• salt and pepper
• 1/4 cup grated cheese
• Cilantro, chopped
• Lime
• Dollop of sour cream (optional)

Directions

1. Sauté aromatics: In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, jalapeño, and green pepper until softened (about 5 minutes).
2. Brown the beef: Add the ground beef and cook until browned and fully cooked, breaking it up with a spoon. Season lightly with salt and pepper.
3. Add mushrooms and tomatoes: Stir in the cremini mushrooms and fresh tomatoes. Cook for 2–3 minutes until slightly softened.
4. Build the flavor: Add the canned tomatoes, tomato paste, cumin, paprika, chili powder, taco seasoning, and brown sugar. Stir well to combine.
5. Pour in the beer: Add the beer and bring everything to a gentle simmer. Let it bubble for 2–3 minutes to cook off the alcohol.
6. Simmer and thicken: Stir in the kidney beans, lower the heat, cover slightly, and simmer for 25–30 minutes. Stir occasionally, and adjust seasoning as needed.
7. Finish and serve: Ladle into bowls and top with grated cheese, a dollop of sour cream (if using), chopped cilantro, and a squeeze of fresh lime juice.