Julie's Durango Chili
JBF Staff, Director of Events and Marketing
This chili recipe from JBF staffer Julie Marshall is a chili cook-off champion.
6 to 8 servings
- 3 tablespoons vegetable oil
- 2 large onions, diced
- 2 pounds ground chuck
- 3 cloves garlic, minced
- 2 (16-ounce) cans dark red kidney beans
- 2 (31-ounce) cans diced tomatoes
- 2 tablespoons chile powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 (12-ounce) bottle of beer
- Salt and pepper to taste
- Pinch of sugar
Heat oil in a large, heavy pot over medium heat. Add onions and beef, breaking the beef into rough chunks, and sauté until onions are wilted and the beef is brown. Add garlic and sauté for 1 minute. Add beans, tomatoes, chile powder, cumin, oregano, beer, and salt and pepper to taste. Add a pinch of sugar to bring out the flavor of the tomatoes.
Simmer for at least 2 hours, until the chili is thick and not too soupy. Taste for seasonings and add more salt and pepper if necessary. Serve with a selection of toppings like sour cream, shredded cheddar cheese, diced onions, and pickled jalapeños.