Columbus Day Weekend is my favorite fall weekend in Vermont! Brewfest at Stratton, foliage, crisp fall weather, and chili... Use a slow cooker or put chili in the oven on a low temp for hours... Honestly, what is better than chili in the fall?!
Serves 8+ hungry post-beerfest adults
3 Tbsp olive oil
3 pounds beef chuck, cut into 2-inch pieces
1 large onion, yellow or red, large dice
6 large bell peppers (red, orange, yellow and green), cut into large chunks about 1 inch
2 jalapeños, cut into rings
4 cloves garlic, chopped
3 Tbsp chili powder
1 Tbsp coriander
1 Tbsp cumin
1 Tbsp oregano
4 oz. tomato paste
2 28 oz cans diced fire roasted tomatoes
1 cup beer (such as a dark stout)
1-2 Tbsp chipotle in adobo puree
1 Tbsp honey
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans pinto beans, drained and rinsed
marinated red onion
shredded VT cheddar cheese
Marinated Red Onion
1 red onion, thinly sliced
enough white vinegar to cover, about 1/2 cup
1 Tbsp sugar
1 Tbsp salt
1/2 tsp dried oregano
PREHEAT oven to 200ºF. DRY meat well using paper towels. Season with salt and pepper.
HEAT oil in a large, oven-proof, heavy-bottomed pot over high. When the oil is just about smoking, add half the meat and let COOK UNTIL BROWNED then flip and cook until browned on both sides. Remove meat to a plate using a slotted spoon. Brown remaining meat and remove to plate.
ADD bell peppers, garlic and jalapeños, and season with salt and pepper. Add the dried spices and stir to coat vegetables in spices. (Add more oil if necessary). Cook to TOAST spices and release aromas, about 2 minutes. Add tomato paste, stir to coat vegetable and cook for 2 minutes. This is where you can transport everything to a slow cooker.
ADD fire roasted tomatoes, beer, chipotle in adobo puree, and honey. Season with salt and pepper. Bring to a boil, then remove from heat. Add beans and stir to combine. Cover with oven-proof lid and transfer to preheated oven. Cook until the meat is tender, 4 to 8 hours. Season to taste with salt, pepper and honey! (Alternatively, cook stove-top on low heat for 2 - 2 1/2 hours, or in a slow cooker on low for 4 to 8 hours.)
SERVE chili with your toppings and your favorite beer!
For the marinated red onion: Add vinegar, sugar and salt to a small saucepan and bring to a boil. Remove from heat, add onion and cover. Let cool to room temperature. Transfer to jar or container and store in refrigerator until ready to use.