Chili with Beans
- Author: Hilah Johnson
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 6 1x
- 1 pound ground beef
- 1 large onion, diced
- 1 pound tomatoes, diced (or 1 16 ounce can)
- 2–4 jalapeños or serrano chiles
- 3 cloves garlic, minced
- 2 tablespoons chile powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 bay leaves
- 12 ounces beer or chicken or beef stock
- 1 1/2 cups drained kidney or pinto beans (1 15 ounce can)
- Grated cheddar and chopped onions for serving
- Crumble meat into a large pot and add onions. Cook together over medium-high heat until meat is mostly cooked. Add tomatoes, chiles and garlic and cook a few minutes longer until the tomatoes have released some of their liquid. Add the spices and stir to combine.
- Add the beer and bring to heavy simmer. Cover and cook for 30 minutes.
- Add beans and cook, uncovered another 15 minutes.
- Serve with cheese and onions