American Cantina Chili Recipe

Ingredients for American Cantina Chili

• Ground Chuck
• 1 medium onion (chopped)
• Garlic Cloves
• Vegetable Oil
• Corona Beer
• Diced Tomatoes With Juice
• Canned Jalapeno Slices
• 1 (15 ounce) can tomato sauce
• Beef Bouillon Cubes
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Black Pepper
• Ground Cumin
• 2 tablespoons chili powder
• Kidney Beans
• Tortilla Chips

How to Make American Cantina Chili

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of ground beef, 1 medium onion (chopped), and 2 cloves garlic (minced). Brown the beef, breaking it up with a spoon, until cooked through (about 8-10 minutes).
2. Drain off any excess grease.
3. Stir in 12 ounces of beer, 1 (28 ounce) can of crushed tomatoes, 2-3 jalapenos (sliced – adjust to your spice preference), 1 (15 ounce) can of tomato sauce, 2 beef bouillon cubes, 1 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon black pepper, and 1 tablespoon ground cumin.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, stirring occasionally.
5. Stir in 2 tablespoons chili powder and 1 (15 ounce) can of kidney beans (drained and rinsed). Continue to cook over medium-low heat for 10-15 minutes, or until the beans are heated through and the chili has thickened slightly.
6. Serve hot! Garnish with your favorite toppings such as shredded cheese, sour cream, or extra jalapenos. Serve with tortilla chips or crackers and hot sauce on the side, if desired.