Gin Roasted Pepper Beef & Bean Chili
There is nothing more satisfying than cooking dinner outside, the sizzles, and the pops, bringing new life to the forest. The intoxicating smells make my heart full, while the flames make my cheeks rosy. It is especially gratifying when it feeds your friends and family, and can be done with little effort. This recipe is quick, easy, and has the most magical velvety texture. The perfect one pot chili cookout.
1 tablespoon olive oil
4 large shallots, thinly sliced (about 2 cups)
1 pound lean ground beef
1 tablespoon Mexican oregano
1 tablespoon Hungarian paprika
1 ½ teaspoons freshly ground cumin
½ teaspoon cayenne pepper
1 tablespoon kosher salt
1 cup pilsner beer
1 28-ounce can whole peeled tomatoes
1 6-ounce can tomato paste
1 15-ounce can pinto beans, drained
1 15-ounce can kidney beans, drained
1 15 ounce can cannellini beans, drained
½ cup Gin Roasted Pepper Marshall’s Haute Sauce
Kosher salt, to taste
Chopped green onions
Grated sharp cheddar cheese
Heat oil in a large Dutch oven, over medium-high heat.
Add beef, sauté until brown, about 5 minutes.
Add oregano, paprika, cayenne pepper, and salt, stir until combined.
Add shallots, sauté until soft, about 4 minutes.
Add 1 cup of pilsner, sauté 5 minutes.
Add in tomatoes, crushing them by hand.
Add tomato paste and continue to stir, stir until well mixed.
Add beans and Gin Roasted Pepper sauce, cook until bubbling, about 3 minutes.
Once bubbling, stir, turn to a simmer, and cook uncovered, stirring occasionally to avoid sticking, for 25 minutes, until thick. Add salt to taste.
Serve with optional toppings and skillet cornbread.
Use a cast iron Dutch oven and cook it over the campfire. It can also be easily made in a pot on any stove.
Premeasure your spices into one jar before you go to keep your packing light.
The recipe calls for 1 cup of Pilsner (I am totally into Oregon brewers, Pfriem), buy a big one and drink the rest while you make your meal!