Everyone knows they can’t beat Grandpa’s Triple Threat Chili! He has entered his tangy, slightly spicy concoction of liquid gold into many competitions and time and time again, his mouthwatering recipe comes in first. In fact, it’s gotten to the point that once other competitors realize his hearty, boozy, beefy potful is being entered, they flee the scene because they know they don’t stand a chance. That’s when you know it’s good. If you’re on the hunt to impress, then trust the chili cookout champion himself to show you how it’s done. Grandpa’s Triple Threat Chili is a sure winner!
Ingredients
For the chili:
- 3 pounds ground beef
- 3 (12-ounce) bottles beer
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can pinto beans, undrained
- 1 (15-ounce) can red beans, undrained
- 1 (15-ounce) can kidney beans, undrained
- 2 large white onions, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1/2 cup light brown sugar
- 4 cloves garlic, chopped
- 2 (1.25-ounce) packages chili seasoning mix
- 1 tablespoon cornstarch
- 1/2 teaspoon ground mustard
- salt, to taste
- ground black pepper, to taste
Optional toppings:
- 1 cup cheddar cheese, shredded
- 1/2 cup onion, chopped
- hot pepper sauce, to taste
- sour cream, to taste
- fresh cilantro or parsley, chopped
Directions
Step 1 –In a large stock pot over medium-high heat, add the beef and cook, while crumbling, until it is no longer pink. Discard the excess grease.
Step 2 –Add the beer, the tomato sauce, the diced tomatoes, the pinto beans, the red beans, the kidney beans, 2 of the chopped onions, the green bell pepper, the red bell pepper, the brown sugar, the garlic, the chili seasoning mix, the cornstarch, and the ground mustard to the ground beef and mix to combine. Bring to a boil.
Step 3 –Reduce the heat. Cover the pot and simmer the chili, stirring frequently, until the flavors have blended, about 1 hour.
Step 4 –Taste the chili and season with the salt and the black pepper, as needed.
Step 5 –Divide the chili into serving bowls, topping each with an even amount of the cheddar cheese and the remaining onion.
Step 6 –Garnish with the hot sauce, the sour cream, and the chopped cilantro and serve.
