Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread (page 78).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Season the meat with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the meat and begin to brown, breaking up any large clumps and stirring occasionally. After about 5 minutes, add the onions and bell peppers. Reduce the heat to medium and continue cooking, stirring occasionally, until the onions begin to turn golden brown, 15 to 20 minutes. Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste, and Sriracha. Cook for about a minute, stirring continuously.
Step 2
Deglaze the pan with half of the beer, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Once the culinary stalagmites have been relieved of their stronghold, add the remainder of the beer, as well as the tomatoes and beans. Cover, and maintain a low simmer for 1 1/2 to 2 hours, stirring occasionally until thickened to your desired consistency. Discard the bay leaves. Season with salt and pepper to taste. Garnish with corn chips, onions, and chopped herbs as desired.
OVER THE TOP TIP
Step 3
Serve alongside Bacon-Sriracha Cornbread (page 78) smeared with a pat of Sriracha Butter (page 22).
