There are many preparations for America’s favorite half-time meal, chili. People discuss it the way they do New York vs. Chicago pizza and everyone has a very personal opinion. There are television shows devoted to it and cook-offs all over the country where judges argue over whose is the best. Heck, I have several renditions of the famous dish myself. This particular recipe is made with beans, beer, and chunks of browned beef stew. I can’t be the judge of whether it is the best chili, but it is easy, comforting, and a mouthful of love in every spoonful!
Pat meat dry with a paper towel and season with sea salt and fresh pepper. Heat olive over medium heat in large Dutch oven. Add meat and begin to brown, turning over pieces every few minutes. This process takes about 20 minutes. When all water has evaporated in the pan and meat begins to brown, add shallot and garlic. Thoroughly mix together and let shallot sweat, being careful not to burn the garlic. Deglaze pot with the beer. Reduce by half. Add tomato sauce, oregano, and chili powder. Reduce heat to low and simmer for about three hours. Add beans, cook another thirty minutes. Garnish with a little sour cream and a sprinkle of cheese and chives.