w-biggs · December 27, 2025 20:57
diff --git a/gistfile1.txt b/gistfile1.txt
 My recipe is usually a loose variation* (see note at bottom) of this:

 2 Tbsp oil 1 lb ground beef 1 yellow onion, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 2 Tbsp chili powder 2 Tbsp cumin 2 Tbsp brown sugar 1 Tbsp cocoa powder 2 tsp smoked paprika 2 tsp adobo powder 1 tsp chipotle powder 1/2 tsp Mexican oregano 1 16 oz can Guinness 1/2 cup brewed black coffee (optional) 1 14.5 oz can fire roasted diced tomatoes 1 28 oz can of crushed tomatoes or tomato sauce 2 14.5 oz cans of red beans, drained and rinsed Salt/pepper to taste 1-2 tsp fresh lime juice to taste

 Brown beef in oil with salt/pepper on high heat, stirring often. When it’s about halfway cooked add onion and green pepper. Cook 5-7 min until softened, add garlic and cook for 30 seconds. Drain fat if desired (I usually skip this part because I use fairly lean beef). Add all spices and stir to combine, cook while stirring for 30-60 to let spices toast. Add beer and coffee if using and scrape off anything stuck to the bottom of the pan. Add tomatoes and beans, bring to boil, reduce heat and simmer with lid slightly cracked for at least 45 min. After 45 min will be good but the longer you can let it simmer on the stove, the better the finished product is IMHO (I prefer to make this earlier in the day and let it cook low and slow for 3-4 hrs). Add salt, pepper, and lime juice to taste as desired. Top with sour cream, shredded cheese, hot sauce, diced avocado, corn chips or whatever else you like on your chili.

 *Notes: this recipe is super customizable. I’ve double the beef and used less beans with great results if beans aren’t your thing. I’ve also used cubed up cube/swiss steak instead of ground beef for some meatier bites (shoutout to meatdad on IG/Tiktok for that).

 My family doesn’t love spicy stuff which is why this one might seem a little tame, feel free to add some cayenne or other spices to give it more heat.

 If you don’t want to use beer, I’ve had good results using quality beef and chicken stock.

 If you really want to take it to the next level you can use whole dried chiles (seeds/stems removed) instead of chili powders. I’ve done this before and it’s great but usually I use the dry stuff out of convenience. Either will yield a darn good pot of chili.

 With a few basic ingredients, chili is so flexible. experiment and make it your own. Other things I’ve added just for fun: chocolate, can of green chilis, jalepeño, fire roasted corn cut off the cob, chipotle peppers in adobo sauce (blended). Enjoy!
	My recipe is usually a loose variation* (see note at bottom) of this:

	2 Tbsp oil 1 lb ground beef 1 yellow onion, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 2 Tbsp chili powder 2 Tbsp cumin 2 Tbsp brown sugar 1 Tbsp cocoa powder 2 tsp smoked paprika 2 tsp adobo powder 1 tsp chipotle powder 1/2 tsp Mexican oregano 1 16 oz can Guinness 1/2 cup brewed black coffee (optional) 1 14.5 oz can fire roasted diced tomatoes 1 28 oz can of crushed tomatoes or tomato sauce 2 14.5 oz cans of red beans, drained and rinsed Salt/pepper to taste 1-2 tsp fresh lime juice to taste

	Brown beef in oil with salt/pepper on high heat, stirring often. When it’s about halfway cooked add onion and green pepper. Cook 5-7 min until softened, add garlic and cook for 30 seconds. Drain fat if desired (I usually skip this part because I use fairly lean beef). Add all spices and stir to combine, cook while stirring for 30-60 to let spices toast. Add beer and coffee if using and scrape off anything stuck to the bottom of the pan. Add tomatoes and beans, bring to boil, reduce heat and simmer with lid slightly cracked for at least 45 min. After 45 min will be good but the longer you can let it simmer on the stove, the better the finished product is IMHO (I prefer to make this earlier in the day and let it cook low and slow for 3-4 hrs). Add salt, pepper, and lime juice to taste as desired. Top with sour cream, shredded cheese, hot sauce, diced avocado, corn chips or whatever else you like on your chili.

	*Notes: this recipe is super customizable. I’ve double the beef and used less beans with great results if beans aren’t your thing. I’ve also used cubed up cube/swiss steak instead of ground beef for some meatier bites (shoutout to meatdad on IG/Tiktok for that).

	My family doesn’t love spicy stuff which is why this one might seem a little tame, feel free to add some cayenne or other spices to give it more heat.

	If you don’t want to use beer, I’ve had good results using quality beef and chicken stock.

	If you really want to take it to the next level you can use whole dried chiles (seeds/stems removed) instead of chili powders. I’ve done this before and it’s great but usually I use the dry stuff out of convenience. Either will yield a darn good pot of chili.

	With a few basic ingredients, chili is so flexible. experiment and make it your own. Other things I’ve added just for fun: chocolate, can of green chilis, jalepeño, fire roasted corn cut off the cob, chipotle peppers in adobo sauce (blended). Enjoy!
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