Checkered Flag Chili

"This chili was created on the spur of the moment one Sunday. Our kids invited friends over to watch the Daytona 500 race. I had less than an hour to create chow to feed their "pit crew". Since then, it's become our go-to chili for all sorts of events, including tailgating at the races, football games, and even office potluck lunches. My chili recipe crosses the finish line first!"

Prep Time

30

Cook Time

30

Paired With

Cabernet Sauvignon

Main Protein

Beef

Ingredients

IngredientQuantity
olive oil 3T., 2, 4, 1.5 cups, 1.5 lb., 1 lb., 6 oz. can, 1/3 cup, 3 T., 2 t., 2 t., 1, 12 oz. can, 1 cup, 28 oz. can, 2T., 3 or 2 t. dried, 1t., 2, 2, 2, 1, your choice
large onions, chopped
cloves garlic, minced
frozen, red, yellow, and green pepper strips, thawed
ground beef
ground pork
tomato paste
chili powder
cumin
salt
black pepper
jalapeno pepper, seeded, and minced
beer
black olives, chopped
crushed tomatoes
hot sauce
sprigs fresh oregano
cinnamon
bay leaves
ans black beans, drained (no salt variety is fine)
cans red kidney beans, drained (no salt variety is fine)
white beans, drained (no salt variety is fine)
Toppings – shredded sharp cheddar, sour cream, minced jalapenos, corn chips

Directions

Checkered Flag Chili

Serves 6-8 hungry people

3 Tablespoons olive oil

2 large onions, chopped

4 cloves garlic, minced

1.5 cups frozen, red, yellow, and green pepper strips, thawed

1.5 lb. ground beef

1 lb. ground pork

6 oz. can tomato paste

1/3 cup chili powder

3 Tablespoons cumin

2 Teaspoons salt

1 Tablespoon black pepper

1 jalapeno pepper, seeded, and minced

1 12 oz. beer

1 cup black olives, chopped

28 oz. can crushed tomatoes

2 Tablespoons, hot sauce

3 sprigs fresh oregano (or 2 Teaspoons dry)

1 Teaspoon cinnamon

2 bay leaves

2 cans black beans, drained (no salt variety is fine)

2 cans red kidney beans, drained (no salt variety is fine)

1 can white beans, drained (no salt variety is fine)

Toppings – shredded sharp cheddar, sour cream, minced jalapenos, corn chips

  • In a large stockpot over medium-high heat, add olive oil, chopped onions and garlic, cook 3-5 minutes.
  • Add the thawed peppers, stir to prevent sticking. Turn heat to medium.
  • Next, add the ground beef and pork, breaking up the meats. Cook until no longer pink, about 10 minutes.
  • Add tomato paste, chili powder, cumin, salt, pepper and stir well.
  • Add jalapeno pepper, beer, black olives, crushed tomatoes, hot sauce, oregano, cinnamon, and bay leaves. Bring to a boil. Lower heat to medium-low.
  • Add beans, and simmer chili for 20-30 minutes. Bubbling is fine, just stir every 5 minutes, to prevent sticking. Remove bay leaves.

Set up a toppings “bar” so folks can add their faves.