Brown Bag Gourmet Chili
Submitted by humminbrd30
Beefy, beer-simmered chili with red bell pepper, tomato sauce, and a generous hit of hot sauce. Thickened with masa flour for a rich, spoonable texture that feeds a crowd.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minSometimes the best chili comes from someone who doesn’t overthink it. Brown the beef, crack open a beer (pour most of it in the pot, sip the rest), and let the whole thing bubble away.
Tomato sauce and sauteed onion and bell pepper lay down the base, while Tabasco and cayenne bring the heat in waves.
Masa flour paste goes in at the end to give the broth that thick, coat-the-back-of-a-spoon consistency you want in proper chili.
This feeds 6 to 8 and gets better the next day, so make the full batch.
Pro Tips
- Use a full-flavored lager or amber ale. Light beer won’t contribute much.
- Add the masa flour paste gradually, stirring constantly, to avoid lumps.
- Build your heat in layers: start with the hot sauce during the simmer, then adjust with cayenne at the end.
- Serve with cornbread, sour cream, and shredded cheese for the full spread.
Ingredients
Directions
Sauté diced onion and bell pepper.
Add to browned meat along with tomato sauce and beer.
Mix thoroughly and add seasonings.
Continue to cook for 30 to 60 minutes, stirring frequently.
Add Masa flour paste slowly.
Add cayenne pepper.
Add tabasco sauce.
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