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.
- 2 tablespoons extra-vigin 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
- In a large heavy pot over medium heat, add 2 tablespoons of olive oil and the onion and sauté for about 5 minutes. Add the bell pepper and continue to cook another 3 to 4 minutes. Add a drop of olive oil and add the garlic, chili powder, paprika, cumin, oregano and cayenne and stir for another minute, until fragrant. Add the beef and a pinch of salt and continue cooking, breaking the meat into pieces as it browns. Add the chopped tomatoes, tomato paste, beans and beer and bring the chili to a boil. Reduce the heat to low and simmer for 20- 30 minutes. Finish with a splash of sherry vinegar, and adjust the seasoning. Serve with sliced avocado.