Joe’s Chili (Annie’s Version)

Makes about 6-8 servings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

(On stovetop)

Step 2

1. Heat the olive oil in the pot over medium heat until shimmering. Add the chopped onion and bell pepper, seasoning with kosher salt and freshly ground black pepper. Stir to ensure even coverage of the hot oil, and stir occasionally for ~5 minutes until onions begin to turn translucent.

Step 3

2. Add the minced garlic, stirring to ensure it doesn’t burn to the bottom of the pot. After 30-60 seconds, add the beer.

Step 4

3. Add the meat, using a potato masher or wooden spatula to achieve a smoothly mixed consistency. This stage will look gross, but trust the process. Stir occasionally until meat is fully cooked, 10-15 minutes

Step 5

4. Stir in the crushed tomato, beans, and corn. Stirring between each can will make incorporation easier

Step 6

5. Add jalapeño & juice as desired (skip this step if prefer mild chili)

Step 7

6. Add spices and stir thoroughly to ensure no pockets of seasoning (measure cayenne with your heart for more/less spicy)

Step 8

7. Add small amount of water (~1/4 cup) to thin chili mixture. It will thin out more while cooking in final step. You may skip this step if chunkier chili preferred.

Step 9

8. Once the pot begins bubbling, reduce heat to low and simmer, covered, for 45-60 minutes stirring every so often and checking the bottom to ensure no scorching occurs

Step 10

(In slow cooker)

Step 11

1. Complete steps 2-7 **For slow cooker/instant pot, you don’t have to ensure that veggies and meat are fully cooked as they will cook during final step

Step 12

2. Cook on low for 6-8hrs, med for 6 hrs, high for 4 hrs

Step 13

(In instant pot)

Step 14

1. Complete steps 2-7 **For slow cooker/instant pot, you don’t have to ensure that veggies and meat are fully cooked as they will cook during final step

Step 15

2. Set instant pot for 10 min, cook, and release valve before opening lid