Giovanni’s 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, it's an ideal choice for both busy weeknights (you can use your slow-cooker!) and leisurely weekends.


To kick off this recipe, start by sautéing onions and garlic in a spacious Dutch oven or stockpot until they turn translucent. Add ground beef and cook until beautifully browned, skimming off excess fat as needed, (you can now transfer these ingredients to a slow-cooker, add with the rest of the ingredients, set slow-cooker to low for about 6 hours). To your Dutch oven or stockpot, let the magic begin with the addition of wheat beer, tomato sauce, diced tomatoes with their juices, white and red kidney beans, and diced green chilies. Elevate the taste with a blend of seasonings - kosher salt, black pepper, cumin, chili powder, paprika, and oregano. Let these flavors simmer in your Dutch oven or stockpot for 2 hours, filling your kitchen with down-home aromas.

Giovanni’s Chili


PREP TIME: 30 MINUTES
Cook Time: 2 hours
servings: 10 SERVINGS

{Slow-Cooker on low for 6 hours}


Ingredients:


1 tablespoon extra virgin olive oil

1 ½ large yellow onions, finely chopped

4 garlic cloves, finely minced

3 lbs ground beef

1 (12 oz) bottle wheat beer (Wheat Ale)

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 (or substitute with desired amount of diced jalapeño)

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 spicy Hungarian paprika

1 teaspoon dried oregano


Toppings

Shredded cheddar cheese

Sour cream

Sliced scallions

Instructions:


  • In a large Dutch oven or stock pot add 1 tablespoon olive oil over medium heat. Add chopped onions; sauté until translucent. Add minced garlic; sauté for just a few minutes making sure not to burn the garlic. Add ground beef and cook until nicely browned; skim off some of the fat, leaving some for added flavor.
  • Add the wheat beer, tomato sauce, diced tomatoes with juices, white kidney beans, red kidney beans, and diced green chilies; stir well. Add seasonings, kosher salt, freshly ground black pepper, ground cumin, chili powder, spicy paprika, and dried oregano; mix well until nicely incorporated. Bring to a boil, then reduce heat to low and simmer slightly covered for about 2 hours, or until you are ready to eat, stirring occasionally so it doesn't stick to the bottom.
  • Serve with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced scallions. 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.


Recipe for: Honey Cornbread

Hi Stasia! I just made this for the family & they loved it! Thanks for a good recipe that wasn’t difficult!! October 1, 2017 at 7:47 pm ★★★★★

Xo, Dana Gherardi