3 T Olive Oil
2 pounds Ground beef, lean
1 chopped white onion- about 1 cup
1 green bell pepper, chopped
1 can of mild green chili peppers, 4 oz.
3-4 cloves of garlic, minced
2 T. jalapeno peppers, or to taste, diced (optional) Jalapeno spiciness diminishes somewhat with cooking…
1 can dark red kidney beans, drained and rinsed, 15 oz.
2 cans of diced tomatoes 14.5 ozs.
1 t. paprika
2-3 T. chili powder
1 t. Sultry Serrano Sea Salt
1 t. ground cumin
1/2 t. ground black tellecherry peppercorns
16 oz. beef broth
1 bottle of dark Modello or other Lager beer
1 small red onion, fresh avocado chopped
1 cup of shredded cheddar cheese. Sour Cream
- In a large, heavy stock pot, heat up the olive oil add the ground beef over medium heat, add onion and brown until beef is no longer pink. Add the bell pepper and garlic and cook, for about 5 mins longer. Add the Dijon mustard and the bottle of Modello or dark lager beer and cook about 5 minutes, stirring constantly. Add remaining ingredients and reduce the heat to a low simmer and cover.
- Cook for about another hour. Taste and adjust seasoning and spiciness. Adjust if necessary.
- When ready to serve ladle into bowls, and top with chopped avocado, red onion and cheese and a dollop of sour cream.