Warm up on a rainy Northwest day with a robust and flavorful bowl of all-beef chili. Made with premium dry-aged ground beef, tomatoes, and spices that are then simmered until perfection. It's even better the next day!
- 2 pounds Crowd Cow Ground Beef
- 2 tbsp. olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 12 oz dark beer
- 28 oz can of crushed tomatoes
- 2 oz tomato paste
- 2 bay leaves
- 2 tsp. cumin
- 2 tbsp. chili powder
- Salt and pepper to taste
- 2 cans 7 oz fire roasted chiles
- Smith Brothers Farms Sour Cream
- Tillamook Shredded Cheddar Cheese
- Green onions
- Penny's Tortilla Chips
Heat the oil over medium-high heat in a large, deep skillet or stock pot. Sauté the onions in the oil for five minutes, until soft. Add the garlic and sauté two more minutes. Remove to a plate.
Add the beef to the pan and cook, breaking apart the meat with a wooden spoon until fully brown.
Put the onion and garlic mixture back into the pan with the beef and give it all a stir. Add the beer and bring to a simmer. Add the tomatoes, tomato paste, bay leaves, cumin, chili powder, salt, and pepper. Stir well, and bring to a simmer.
Cover the pot and simmer for an hour, stirring occasionally. After an hour, taste the chili and adjust any of the seasonings. Add the chiles to the pot and simmer for another 20 minutes.
Taste and add any seasoning until delicious. Serve with plenty of toppings.