“The Wurst” Chili

Who doesn’t love a good chili on a cold winter day?! This chili is the perfect combination of spice and sweet, with plenty of veggies to make your meal complete! I love using local products, so for this recipe I used a beer from Streetside Brewery in Cincinnati, Ohio! I also love cooking chili in my Le Creuset stock pot! You are able to keep this recipe to just one cast iron pan and your stock pot so clean up is SUPER easy!

The Wurst Chili

1 Log ground beef
1 Red Pepper
1 Yellow pepper
2 Serrano Pepper
2 Jalapeno
1/2 stick butter
1 can beans
2 Cans fire roasted diced Tomatoes
2 Cans crushed tomatoes
1 can Tomato Paste
1 Can corn
1 onion diced
5 cloves garlic diced
3 Bay leaves
1 Tbsp chili powder
1 tbsp paprika
1/2 tbsp ground pepper (or to taste)
1/2 tbsp ground white pepper
1/2 tbsp garlic powder
Salt to taste
1 tbsp oregano (or to taste)
1/2 cup Worcestershire
32 Oz of The Wurst Amber(or any light to medium colored beer)
1/4 cup dry red wine

Start out by searing the peppers in a cast iron skillet, sear until slightly browned and the peppers start releasing aroma. Follow this by de-seeding and dicing peppers, onions, and garlic. Melt butter in a large stock pot, once butter is melted add the peppers, onions, corn, and garlic. Cook until softened. While the peppers, onions, corn, and garlic are cooking brown the ground beef in your cast iron pan. Once browned add 1/4 cup Worcestershire, 1/2 tbsp garlic powder, 1/2 tsp salt (I use “Crazy Salt”). Once combined de-glaze the meat with your beer, I use “The Wurst” from Streetside Brewery in Cincinnati, Ohio, but any amber will work great. Once meat is de-glazed keep simmering on low. Occasionally add more beer to the meat until you’re ready to add the meat into the stock pot. Don’t let the meat sauce get too thin, keep simmering until the sauce is a bit thick. In your stock pot add your beans, diced tomatoes, crushed tomatoes, and tomato paste into the stock pot. Stir to combine then add 1 Tbsp chili powder, 1 tbsp paprika, 1/2 tbsp ground pepper, 1/2 tbsp ground white pepper, 1 tbsp oregano, the rest of the Worcestershire, 1/4 cup dry red wine. Add your meat and bay leaves to the stock pot and any remaining beer(Feel free to pour yourself a glass while cooking!) Cook the combined ingredients on low for an hour, stirring occasionally. I cook this on my stove, but you can also combine the ingredients in a crock pot and cook on low for ~3 hours. Ladle into bowls and top with shredded cheese!

During the cooking process feel free to taste your chili! This recipe is a guideline, but everyone likes different tastes – I make this chili to be pretty mild as I am not a spice person. If you like spice I recommend using more peppers, and adding red pepper flakes to the recipe! I always start with 1/2 tsp of salt, but add more throughout cooking. Always feel free to add or take out ingredients based on your own taste buds! If you have any variations that you LOVE share in the comments!

Here is the link to my favorite stock pot! If you like to make chili or any type of soup and do not have a stock pot, you need to get one… Game Changer!


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