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)
1tablespoonkosher salt,add more or less to taste
1tablespoonfreshly ground black pepper,add more or less to taste
1tablespoonground cumin,add more or less to taste
1tablespoonchili powder,add more or less to taste
1teaspoonspicy Hungarian paprika
1teaspoondried 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 chilis; 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!
Recipe Notes
Smart Pantry Tip: Keep an extra can of tomato sauce or carton of beef stock in the pantry to use as an added splash of liquid if needed. Diced jalapeño and a dash of tabasco sauce can be added for more heat.
Slow Cooker: You can easily place all the ingredients after sautéing onions, garlic, and browning ground beef into a slow cooker on low for 4-6 hours, (P.S. sauté onions, garlic, and brown ground beef the night before, assemble everything into the Crock Pot before work.)