Giovanni’s Slow-cooked Chili
In the quest for a delicious and fuss-free dinner that can satisfy a hungry crowd, homemade Giovanni's Chili is at the top of my list! This recipe is a triumph of flavors, having proven its mettle in countless chili cook-offs. Crafted by my talented husband, it's a one-pot wonder, ensuring minimal cleanup and maximum enjoyment with loved ones. Plus, with just 30 minutes of prep and 2 hours of cook time (you can use your slow-cooker on low for 6 hours), it's an ideal choice for both busy weeknights and leisurely weekends.
To kick off this recipe, in a small bowl, combine kosher salt, freshly ground black pepper, ground cumin, chili powder, paprika (spicy or regular), and dried oregano. Stir well and set aside.
In a large Dutch oven or heavy-bottomed stock pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Sauté until the meat is browned, but not overcooked. Skim off some of the excess fat, but leave a little behind for added depth of flavor.
Stir in the tomato sauce, diced tomatoes with their juices, both kinds of beans (white and red kidney), and the diced green chilies (if using). Mix well to combine.
Sprinkle in your reserved chili seasoning blend and stir until evenly distributed. Pour in the wheat beer and stir gently until fully incorporated. Reduce the heat to low. Let the chili simmer uncovered or partially covered for about 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor.
Giovanni’s Chili
PREP TIME: 30 MINUTES
Cook Time: 2 hours
servings: 8 SERVINGS
(Slow-Cooker: low for 6 hours)
Ingredients:
1 tablespoon extra virgin olive oil
1 1/2 large yellow onions, finely chopped
4 garlic cloves, finely minced
3 lbs ground beef
2 (15.5 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes with juices
2 (15.5 oz) cans white kidney beans, drained and rinsed well
2 (15.5 oz) cans red kidney beans, drained and rinsed well
1 (7 oz) can diced green chilies, (optional)
1 tablespoon kosher salt, add more or less to taste
1 tablespoon freshly ground black pepper, add more or less to taste
1 tablespoon ground cumin, add more or less to taste
1 tablespoon chili powder, add more or less to taste
1 teaspoon Hungarian paprika, (spicy or regular)
1 teaspoon dried oregano
1 (12 oz) bottle wheat beer (Wheat Ale)
Toppings
Shredded cheddar cheese
Sour cream
Sliced scallions
Instructions:
- In a small bowl, combine kosher salt, freshly ground black pepper, ground cumin, chili powder, paprika (spicy or regular), and dried oregano. Stir well and set aside.
- In a large Dutch oven or heavy-bottomed stock pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.
- Add the ground beef to the pot, breaking it up with a spoon as it cooks. Sauté until the meat is browned, but not overcooked. Skim off some of the excess fat, but leave a little behind for added depth of flavor.
- Stir in the tomato sauce, diced tomatoes with their juices, both kinds of beans (white and red kidney), and the diced green chilies (if using). Mix well to combine.
- Sprinkle in your reserved chili seasoning blend and stir until evenly distributed. Pour in the wheat beer and stir gently until fully incorporated. Reduce the heat to low. Let the chili simmer uncovered or partially covered for about 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor.
- Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a few sliced scallions. Serve warm and enjoy.
When it's time to serve, garnish your chili with shredded cheddar cheese, a dollop of sour cream, and some sliced scallions for a burst of freshness. For those craving an extra kick, feel free to throw in some diced jalapeños or a dash of Tabasco sauce. The goodness doesn't end there, this chili is freezer-friendly! Prepare a generous batch, store it in a freezer-safe container, and save some for later. Simply thaw it in the fridge before reheating on the stovetop.
Homemade chili is a crowd-pleaser that effortlessly combines simplicity with bold flavors. So, the next time you crave a comforting dinner, give this recipe a whirl and relish the warm and spicy goodness it brings to your table.
