Jaimie’s Weekend Chilli

Jaimie’s Weekend Chilli 

Ingredients 

2 tablespoons olive oil

1 large red onion

1 medium red bell pepper

1 medium yellow bell pepper

4 cloves garlic

1 pound lean ground beef

8 ounces Italian sausage

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 (4-oz) can tomato paste

1 (12-oz) bottle beer

1 (28-oz) can diced tomatoes

1 (14-oz) can whole peeled tomatoes

1 (15-oz) can black beans

1 (15-oz) can kidney beans

1 (15-oz) can pinto beans

cheddar cheese, shredded, for topping

Sour cream , for topping

green onions, chopped, for topping

Instructions 

Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the whole tomatoes, diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

Top with shredded cheese, sour cream and chopped green onions before serving.