The next time you enjoy watching a big game, be sure to prepare a batch of this Game Day Beer Chili made with fresh tomatoes in the slow cooker.
I had envisioned taking a photo of a much fuller bowl of chili. Why didn’t I, you ask? Well, I made this chili for dinner with full intentions of using it for the blog. Turns out, the chili turned out to be pretty damn good and my convert-foodie husband and I had to force ourselves to reserve a small bowl to photograph. If I had a smaller bowl, I would have used it to make it look fuller, but then again, that may have made it look like I had monster sized kidney beans.
There are so many different ways to make chili, and I’m sure I’ll end up sharing a lot of them on this blog in the years to come. But this is by far my favorite chili and I’ll tell you why:
- Its easy. I know some of the recipes I share with you take forever to make, but I usually don’t mind spending most of my waking hours in the kitchen because its a labor of love. Since I’m sharing recipes with the general public, who, as I understand it, don’t like to spend 6 hours a day in the kitchen, I figured I should even things out with some easy-to-make things as well. Plus, now that school is in and evenings are busy with homework and soccer and gymnastics, all I’m wanting to make are easy and/or slow cooker meals.
- This is a slow cooker meal (see how previous bullet lead right into this one?). Sure you can let it stew in your pot on the stove for a short amount of time and forego using the crock pot, but who doesn’t like being able to prepare a meal early, throw it in the slow cooker, walk away, and have it taste a million times better 4-8 hours later?
- This chili has BEER. Cooking with beer makes all things better. In fact, cooking with booze in general makes all things better. Beer makes your meat even more tender and your flavors all blend together. I used an Amber Ale for this particular batch of chili. Beer is good.
- This chili was made with fresh tomatoes. Sure you can used canned tomatoes and sure its easier to pop open a can than it is to blanch, skin, and seed fresh tomatoes. But let me tell you – its worth it. Especially in these late summer months when you’re trying to find new uses for the overwhelming amount of tomatoes you’re still seeing in your garden.
So go ahead and make a batch and let me know what you think!
- 1 1/2 pounds ground beef
- 1 green bell pepper, chopped
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 8-10 fresh tomatoes
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon kosher salt
- 1 tablespoon tomato paste
- 1 bottle beer (I used Amber Ale)
- 15 ounce can red kidney beans, drained and rinsed
- 15 ounce can white kidney (cannellini) beans, drained and rinsed
- freshly ground pepper, to taste
- In large skillet over medium high heat, brown ground beef with chopped onion and bell pepper until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes. Add mixture to large slow cooker.
- Fill a sauce pan with about 4 inches of water and bring to a boil. Score tomatoes on top and bottom with sharp knife and toss them in the boiling water for about a minute or two until the skins start to peel away. Use hands to remove peels and seeds from tomatoes, then crush and add to slow cooker.
- Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours. Garnish with freshly grated sharp cheddar.