Tailgating season means you’re spending plenty of time outdoors in crisp weather. The best way to stay warm and toasty is to have a hearty, filling array of food for everyone to munch on. Cook ahead of time and bring in a thermos to keep it warm or bring along a slow cooker and keep it on the Warm setting.
- Serves: 6–8
- Prep Time: 10 minutes
- Cook Time: 1 1/2 hours
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 onion, diced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 (12-ounce) can pale ale
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- Kosher salt and freshly ground black pepper
- Sour cream, for garnish
- In a large pot, heat the olive oil over high heat. Working in batches, quickly brown the stew meat, transferring each batch to a bowl. Once all the meat is browned, set the bowl aside.
- Add the bell pepper, poblano, and onion to the pot and cook for 5 minutes, until the vegetables are softened.
- Return the meat to the pot, along with any juices from the bowl, and add the chili powder, cumin, paprika, pale ale, tomatoes, tomato sauce, salt, and black pepper.
- Bring to a boil, then reduce the heat to low and simmer, covered, for at least 1 hour. The longer you cook the chili, the more tender the meat will be.
- Ladle into bowls, top with sour cream, and serve.