Chili for a Crowd

This is a great recipe that feeds a crowd of people! I've made it several times for my friends and it's always a hit! I choose to leave the pumpkin seeds out, but you can add them. It's great for rainy winter afternoons and it's fairly cheap to make as well. I also serve Cornbread Casserole with it as well as Whole Wheat Crackers. Hope you enjoy! Let me know your thoughts!

1 tablespoon olive oil 
2 onions, chopped 
2 bell peppers, cut into 1/2-inch pieces 
4 cloves garlic, chopped 
2 pounds ground beef 
1 6-ounce can tomato paste 
1/4 cup chili powder 
2 teaspoons ground cumin 
2 12-ounce bottles lager beer 
2 19-ounce cans kidney beans, rinsed 
1 28-ounce can diced tomatoes 
Kosher salt and black pepper 
Corn bread (store-bought or from a mix) 
Toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, Cheddar, and toasted pumpkin seeds) 

Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.

Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.

 

Yield: Makes 8 servings