[cmsmasters_row data_width=”boxed” data_padding_left=”3″ data_padding_right=”3″ data_top_style=”default” data_bot_style=”default” data_color=”default” data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_bg_parallax_ratio=”0.5″ data_padding_top=”0″ data_padding_bottom=”50″ data_padding_top_large=”0″ data_padding_bottom_large=”0″ data_padding_top_laptop=”0″ data_padding_bottom_laptop=”0″ data_padding_top_tablet=”0″ data_padding_bottom_tablet=”0″ data_padding_top_mobile_h=”0″ data_padding_bottom_mobile_h=”0″ data_padding_top_mobile_v=”0″ data_padding_bottom_mobile_v=”0″ data_shortcode_id=”zvgf03l0c”][cmsmasters_column data_width=”1/1″ data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_border_style=”default” data_animation_delay=”0″ data_shortcode_id=”efkny0gmba”][cmsmasters_text shortcode_id=”fc679h46r” animation_delay=”0″]
Most of the time I do all of the cooking around here but as far as chili goes, my husband makes the best! Kong’s recipe is one he tweaked often until perfected and I’m so happy to share it with you all here today. It is our go-to for football Sunday and specially as the weather cools down, there’s really nothing like a bowl of chili!
We have used venison and ground chicken to make this before but for the most part we stick to 90/10 ground beef. I loved cooking this in our new Caraway dutch oven* recently because you don’t have to use nearly as much oil to brown the meat, and cleaning is a breeze!
Once you start incorporating the liquids, you add the ale, which really gives this chili so much flavor. The added brown sugar picks up on the sweet notes of the beer, but it doesn’t make it sweet at all. The sugar and the cumin combined with the ale give it that added smokiness that really sets this chili apart!
You’ll want to simmer this for a few hours or you can even use your crockpot for a slow, long simmering time. Kong likes his chili pretty thick while I like mine more soupy so the cooking time can vary depending on your taste.
TIP: If you are short on time, you can dissolve a tablespoon of cornstarch in 1/2 cup of water or broth and add it to the chili to thicken it up faster. You will get the most flavor during a long simmer but sometimes you need to speed things up a bit.
This recipe is perfect for entertaining! We have made this for parties and it’s always a hit! You could serve this with a nacho bar, as frito pie, with cornbread – you name it! Also, don’t be afraid to get your husband to take the reigns on this one. 😉
*If you are interested in getting your own set of Caraway cookware, you can save $25 using this link! Please know I receive a small commission for every order placed, at no cost to you.
Kong’s Kicking Ale Chili
1 lb ground beef
1 tsp fresh, minced garlic
1/2 c onion
2 tsp cumin
1 tsp salt
1 tsp pepper
32 oz beef broth or beef stock
2 cans (14 oz each) diced or stewed tomatoes
1 can kidney beans
1 tsp brown sugar
6-8 oz dark ale or Guiness
3 tsp chili powder
cayenne pepper to taste
green onions, shredded cheese and sour cream for garnish
- In a dutch oven, heat up 1-2 tsp oil and add the ground meat, seasoned with 1 tsp cumin, 1/2 tsp salt and 1/2 tsp pepper.
- Cook until brown, but do not sear, then add half of the diced onions and fresh garlic.
- Once the onion is translucent, add beef broth, canned tomatoes, and ale. Stir then season with brown sugar, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp cumin, chili powder, and cayenne pepper.
- Let simmer for 2-3 hours on low-medium heat. Serve with fresh green onions, sour cream and cheese.