Chili is a popular go-to comfort food in this household, especially when the snow is as deep as f#$^%$! and the temperature is constantly below f*^%k!. I have many recipes for chili, and this is a combination of the things I like the best about each. Additionally, I’ve added IPA (India Pale Ale Beer) and allspice, which I think help to create a fantastic depth of flavor for this version. I hope you’ll try it next time you are wanting comfort food!
2 Tbsp olive oil
1 large onion, diced
4 garlic cloves, very finely grated or minced
1 1/2 lbs lean ground beef
1 large green bell pepper, diced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1/4 tsp ground allspice
2 Tbsp tomato paste
2 Tbsp brown sugar
3 – 5 dried Thai (or similar hot) chilies, cut with scissors into 1/8 pieces, seeds and all
3 tsp salt
1/2 tsp ground black pepper
1 28-oz whole peeled tomatoes, squeezed to a pulp in a bowl by hand
3 15-oz cans black beans, rinsed and drained
1 12-oz bottle beer (preferably IPA)
Sour cream for garnish
Grated white cheddar for garnish
Diced fresh tomato for garnish
2 Tbsp chopped fresh parsley
Tabasco sauce (optional) for garnish

Heat oil over medium-high heat. Add the onion, garlic, beef and bell pepper. Cook for 8 minutes.

Stir in the next 8 ingredients (chili powder through ground black pepper) and cook 1 minute.

Stir in the beans, squeezed tomatoes and beer. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 1 hour. Remove lid and simmer an additional 30 minutes, or until chili has thickened. Remove from heat and let stand 15 minutes. Adjust seasoning (I added an additional 2 1/2 tsp salt, which seemed good). Ladle into serving bowls, garnishing each with a dollop of sour cream, cheddar cheese, diced tomato, parsley and a few drops of Tabasco sauce. I like to serve with fresh, crusty bread.

Serves 6.