Beef and Bean Chili

Fresh bell and chile peppers, plus herbs, from the garden.

Tomatoes soon...but not yet!

Cheddar chive biscuits - compliments of my daughter Lauren.

Beef and Bean Chili

Ingredients

½ Lg. Vidalia onion, diced

1 Bell pepper, diced

1 Jalapeno (or other hot peppers as desired), minced

S&P

3-4 garlic cloves, minced

1 lb. ground beef

1 T chili powder

1 T ancho chili powder

2 tsp. cumin

2 tsp. paprika

1 tsp. dried tarragon

1 bottle beer

2 cans diced tomatoes

1 can pinto beans

1 can kidney beans

1 can beef broth

1-2 tsp. Worcestershire sauce

2 T flour

2 T water

Fresh oregano, minced

Fresh thyme, minced

Directions

Saute onion and peppers in olive oil. Add S&P.

When onions are soft add garlic, stir until fragrant, just about 30 seconds.

Add ground beef. Cook until no longer pink. Drain fat from pan.

Add spices. Cook until fragrant, about a minute.

Add beer, deglaze the pan.

Add tomatoes, beans, broth, and Worcestershire sauce. Bring to a boil.

Stir together flour and water. Add to chili, cook about a minute.

Cover, reduce heat, and cook until slightly thickened – about 45 minutes or more.

Stir in oregano and thyme.

Serve with grated cheddar cheese, fresh chives, and sour cream to cool the heat, if desired.