EJ's Chili Brick Chili
Spicy and flavorful! Try it over pasta with cheddar cheese, green onions, sour cream and cilantro.
Ingredients
- 2 pounds ground beef
- 1 Chili Brick I use Zeigler's Chili Con Carne
- 1 onion chopped
- 2 jalapeno peppers chopped; can adjust for heat desired
- 1 15 ounce can tomato sauce I use Hunt's, use any minimally seasoned tomato sauce. Stay away from any tomato sauce with Italian seasonings added.
- 3 cans chili beans, lightly drained I use Busch's medium hot chili beans
- 1 can Rotele diced tomatoes and green chiles
- 1 can petite diced tomatoes drained
- 1 cup beer I use Michelob Ultra; any mild tasting beer will work
- 1 envelope Chili-O seasoning packet can also use McCormick's brand
- shredded sharp cheddar cheese, chopped green onions, sour cream, cilantro for serving
Instructions
- Cook ground beef over medium heat in a skillet; season well with garlic salt and pepper. When browned, remove from skillet and drain on paper towels. Set aside as you prep the chili base.
- In a stock pot over medium heat, saute onion in olive oil until soft; add jalapeno. Crumble the chili brick into the pot and stir to combine. Add tomato sauce and simmer.
- Now add the ground beef to pot, along with the beans, Rotele, tomatoes, Chili-O seasoning and beer. Stir gently to combine.
- Partially cover pot and cook over medium low heat about 2 hours, stirring occasionally.
- Serve with your favorite chili toppings; over pasta or on its own. Enjoy!