Brenda's Red, White, and Black Chili

For years, I made chili from one of those packaged mixes until my favorite one disappeared from the grocery shelf. This recipe is the result of trial and error using whatever I had on hand. The result is a no-fuss chili that's easy enough to do any night of the week. Serve with a dollop of sour cream, chopped onions, and shredded cheese, with bread sticks and corn chips on the side.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 453 Calories

Ingredients

• salt to taste
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 (12 fluid ounce) can or bottle dark beer
• 2 tablespoons gochujang (Korean hot pepper paste)
• 2 (15.5 ounce) cans cannellini beans, drained
• 1 ½ pounds ground beef, or more to taste
• 1 (28 ounce) can crushed tomatoes with basil
• 1 (14.5 ounce) can diced tomatoes, drained (Optional)

Recipe Instructions

Step 1

Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.

Step 2

Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.