This Beef chili is the ultimate game-day winner, featuring a rich and robust blend of spices, tender chunks of Mossy Rock Ranch Wagyu beef, and a not-so-secret ingredient that will have your guests asking for more. We’re big fans of Georgetown Brewing Company’s Bodhizapha IPA, and can’t think of a better beverage to enjoy while watching the big game. But you’ll be amazed at how Bodhizapha turns a fan favorite into an MVP.
Ingredients
- 1/2 cup taco seasoning
- 5 pounds Mossy Rock Ranch Ground Beef
- 2 tablespoons of your preferred cooking oil
- 2 1/2 pounds onions, coarsely chopped
- 3 pounds bell peppers, seeded, cut into 1/2-inch pieces
- 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
- 12 ounce can of minced canned chipotle chiles (As made by Goya or Herdez)
- 2 28-ounce cans crushed tomatoes with added puree
- 2 15-ounce cans kidney beans, drained
- 1 can of Bodhizapha
- Sour cream for serving
- Chopped green onions for serving
- Corn chips for serving
- Coarsely grated cheddar cheese for serving
Directions
- Sauté beef in a large pot over medium-high heat, breaking up meat with a spoon for about 8 minutes until no longer pink. Heat oil in another large skillet over medium-high heat. Add onions, bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.
- Add mixture to pot with meat. Mix in taco seasoning and chipotle chilies. Add crushed tomatoes, beans, and Bodhizapha. Bring chili to a boil, stirring occasionally. Reduce heat and simmer for 20 minutes, stirring often. Season with salt and pepper to taste.
- Ladle chili into bowls. Serve with sour cream, green onions, cheese, and corn chips. Enjoy with friends.
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