Beer and lime chili is one of the first recipes that I ever created on my own; it remains one of my favorites, and a popular request. A little tangy and a little bit spicy, this chili is the epitome of the flavorful, hearty comfort food that we all crave in the winter.
A few years ago, I started making this chili for the Super Bowl. The top-watched televised sporting event of the year and biggest American food holiday second only to Thanksgiving was never an event here. You can keep the football, and you can even take the commericals, but I will not be skimped on the snacks.
Now, “Super Bowl” at my house stands for a super bowl of chili. None of us watch, care about, or really have a clue when it comes to football, yet we’ve been tuning in the past few years to see what happens anyway. I’m starting to learn a little bit about the game, but haven’t really learned to like it yet. I’d much rather be watching the Yankees play.
I know enough that a touchdown is a good thing, which is why this year I deemed our now-standard pot of Super Bowl chili as “Touchdown Chili.”
The picture doesn’t really do it justice. Despite my efforts to pretty it up a little bit, ground meat is just not all that photogenic. If only I could give you all a taste! My boyfriend describes it as, “the best chili ever in his life,” and until you try it out for yourself, I guess you’re just going to have to take his word for it. :-)
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Beer and Lime Chili:
Yield: 6-8 servings
- 1 large white onion, small dice
- 3 garlic cloves, minced
- 2 medium hot peppers (I usually use the long green cayenne peppers but you can use any kind), small dice
- 4 scallions, thinly sliced on bias
- 1-1 ½ pound ground beef
- 1, 6 oz can tomato paste
- 4 limes, juiced (about ½ cup)
- 1 bottle/12 oz beer, such as Budweiser
- 1, 15. 5 oz can kidney beans
- 1, 19 oz can black beans
- 2 tablespoons sugar
- Chili powder, curry powder, Worcestershire sauce, salt and pepper to taste
- Put in bowls for garnishing: 2 scallions slices on bias, grated cheddar, sour cream
• In a large, deep pot, sweat onions over medium heat. Add peppers and cook until soft, then add scallions and cook until lightly wilted. Lastly, add garlic and cook until fragrant.
• Turn up the heat a little, add ground meat and brown. Once the meat is browned, stir in tomato paste and lime juice. Add beer and beans, and cook down until thick and saucy, about 15 minutes. Add sugar and seasonings to taste.
• To serve, garnish with scallions, grated cheddar, and sour cream, or put bowls out for everyone to do themselves. Enjoy the chili on its own, in a baked potato, or with tortilla chips and/or corn bread.