Octoberfest Chili
When it comes to chili, Wisconsin has no major claim to fame. But it sure has the weather for it, as well as plenty of fall gatherings at which a slow-simmered pot-ful makes the perfect centerpiece dish.
Ingredients
3 lbs. lean ground beef
3 Tbsp. butter
2 cups finely chopped onions
2 Tbsp. minced garlic
3-6 serrano chilies, finely chopped
1 can (15 ounces) pinto beans, drained
1 can (16 ounces) refried beans
3 cups spicy vegetable cocktail juice
2 bottles (each 12 oz.) dark beer
2 ½ oz. packaged chili seasoning mix
2 tsp. ground cumin
¼-½ tsp. cayenne pepper
Salt and pepper
Cooked spaghetti
Toppings:
Finely chopped onions
Finely chopped hot chilies
Shredded cheddar
Oyster crackers
Directions
Heat a large, heavy skillet over high flame. Brown the beef in 3 batches, breaking the meat up as it cooks and transferring each batch to a soup pot.
When all the beef is browned, reduce heat to medium and add butter to the used skillet. Add onions; sauté a few minutes. Add garlic and chilies to taste (start with 3 chilies and take it from there). Continue cooking, stirring often, until onions are tender.
Add onion mixture to meat. Stir in beans, vegetable juice, beer, chili seasoning, cumin, and cayenne. Bring to simmer, stirring occasionally.
Reduce heat to low and simmer chili, stirring occasionally, until it thickens and is full flavored, about 2 hours.
Season with salt and pepper to taste.
If there’s time, cool the chili and refrigerate it overnight. Reheat and serve over hot, cooked spaghetti.
Serve toppings in separate bowls for diners to choose their favorites.
Suggestions
For a flavor boost, top with Wisconsin aged (1-15 year) cheddar.
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