What is the secret to making a dish that is restaurant quality? Spices! Using dried spices can add so much flavor, texture, and heat to a dish. Dried ground spices usually have a shelf life of 6 months, whole spices will last up to a year, so ensure that your spices are fresh. If they don’t smell strong, it’s time for a new bottle. Store your dried spices in a cool dry place. This chili recipe has a variety of dried herbs to give it a wonderfully complex flavor. Feel free to adjust the amount of spices you use. Dried cayenne powder packs the most punch! Once you’ve sautéed the vegetables, add a teaspoon of olive oil in the corner of the hot pan and then add the dried spices and let the scents waft, before stirring the spices in with the vegetables. This hearty beef chili is a perfect early spring dish, especially with the edition of beer. I slice up creamy avocado and added a splash of sherry vinegar to finish the dish.
Beef and Beer Chili with Smoky Paprika
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely diced
- 1 large bell pepper diced
- 2 large garlic cloves minced
- 2 tablespoons ground chili powder or to taste
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper or to taste
- 2 pounds ground beef
- Kosher salt, to taste
- 1 28 ounce can chopped tomatoes with juices
- 1 tablespoon tomato paste
- 1 15 ounce can beans I used navy beans - drained and rinsed
- 1 cup beer I used an IPA
- Splash of sherry vinegar
- Sliced avocado
Instructions
- In a large heavy pot over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until softened, about 5 minutes. Stir in the bell pepper and cook another 3 to 4 minutes. Add a small drizzle of olive oil if needed, then stir in the garlic, chili powder, smoked paprika, cumin, oregano and cayenne. Cook for 1 minute, until fragrant.
- Add the beef and a pinch of salt. Cook, breaking it up with a spoon, until browned. Stir in the chopped tomatoes, tomato paste, beans and beer. Bring to a boil, then reduce the heat and simmer gently for 20 to 30 minutes, until slightly thickened. Finish with a splash of sherry vinegar and adjust seasoning. Serve with sliced avocado.