Meals Matter

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Contributed By: Hilary
Hilary

This hearty chili can be served in a big cast iron pot you set right on your grill, or spooned on grilled favorites to make chili cheeseburgers and dogs.

Ingredients

2 tablespoons Butter

2 Large onions, diced

3 Medium carrots, chopped

2 Ribs celery, sliced

3 Small jalapeno peppers, seeded and minced

1/4 cup Tomato

1 tablespoon Chili powder

1 tablespoon Cocoa powder

1 teaspoon Cumin seed

1 28-ounce Cans crushed tomatoes

6-12 ounces Dark beer or tomato juice

2 cups Cooked or canned black beans, rinsed

1 cup (4 ounces) shredded Mozzarella cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

Saute onions in butter over medium high heat in large saucepan until translucent, about 3 minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture carmelizes to a dark brown, about 10 minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to our preferred consistency. Simmer for at least an hour, up to 2 hours.

Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about 4 minutes. If transporting, cover and wrap in thick towels. Grill to reheat if necessary.

Cook's Notes

Makes about 8 cups. For an extra-large batch, simply double the recipe.

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