Ingredients
• 2 lbs ground beef
• 1½ c. onion, chopped
• 2 Tbsp. garlic, minced
• 2 medium bell peppers, chopped
• 2 15-oz. cans chili beans, drained
• 1 46-oz. can tomato juice
• 1 12-oz. can beer, any kind
• 1 14-oz. can ready-to-serve beef broth
• 1 28-oz. can crushed tomatoes, undrained
• 1 14 1/2 -oz. can chili-seasoned or zesty-style diced tomatoes, undrained
• 1/3 c. tomato paste
• 2 Tbsp. Wisconsin honey
• ¼ c. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. dried thyme leaves, crushed
• salt and pepper to taste
Directions
1. Heat large skillet over medium heat until hot. Add ground beef; cook over medium heat until brown. Pour off drippings. Remove beef, set aside.
2. In stockpot add beef, onions, garlic, bell peppers and chili beans. Stir in tomato juice, beer, beef broth, crushed tomatoes, diced tomatoes, tomato paste and honey. Add chili powder, cumin, oregano, thyme, salt and pepper. Bring to boil and stir occasionally.
3. Reduce heat; cover and simmer on low for 3 hours, until vegetables are tender. Stir occasionally.
4. Uncover and simmer for 30 minutes, stirring occasionally. Add salt and pepper to taste.
5. Top with Wisconsin cheese, sour cream and crackers.
On Feb. 25, schools, early care and education programs, hospitals and colleges celebrated local foods by cooking and serving a chili recipe made with local ingredients. It was the perfect way to celebrate National Chili Day. Participating in the event was easy. You just had to prepare and serve your Wisconsin Chili Lunch using as many locally grown ingredients as possible.
Wisconsin Farm Bureau’s Promotion and Education Committee shared their favorite chili recipes on the WFBF Facebook page to help promote the event. This is one of the recipes highlighted
Do you have a chili recipe to share? Or another recipe that showcases Wisconsin products? Share it with us via this form: bit.ly/FarmBureauFlavor
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