Thanksgiving might be over, but it’s still eating season (yes, that’s a thing)… and this is the perfect dish to add to your list. Make it Sunday, then eat it all week. Last night, we had this over baked potatoes with cheese and sour cream. Tonight, I’ll be eating it over a toasted baguette while going crazy with the Cyber Monday sales. Then, tomorrow we’ll be having a big dollop of it stirred into mac and cheese. (You can see I’m really taking the time between holidays to diet a little bit!) You could also totally make this for a crowd and keep it warm in a crockpot at the tailgate. You know, if you’re not into eating the same thing all week long.
- 2 tablespoons extra virgin olive oil
- 2 pounds ground beef
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 large white onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 6 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried Italian herbs
- 2 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried chili flakes
- 1/4 teaspoon cayenne pepper
- 1 (12-ounce) bottle of your favorite beer
- 1 (28-ounce can) crushed tomatoes
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 tablespoons honey
- Shredded cheddar and sour cream, for garnish
- Heat a large pot over medium heat and add the olive oil. Add the beef. Season with the salt and pepper, then cook, breaking up, until browned, about 10 minutes. Remove the meat with a slotted spoon and set aside. Drain all but two tablespoons of rendered fat/oil from the pot.
- Reduce heat to medium-low and add onions, peppers, and garlic. Cook until softened, approximately 5 minutes.
- Add tomato paste and all spices. Cook, stirring often, about 5 minutes. Deglaze by pouring in the beer, scraping the bottom to remove and stuck-on bits.
- Return beef to the pot. Add all tomatoes, beans, and honey. Bring the mixture to a simmer. Cover and cook for approximately one hour, stirring occasionally. Serve with shredded cheese and sour cream.
Recipe adapted from How Sweet It Is.