MOE’S CHILI
Nothing special. Just a warm meal on a cold day.
Submitted by Maureen L., CO RN
Prep Time: 1 Hour
Cook Time: 1 Hour
Total Time: 2 Hours
• 1 ½ pounds 80% lean ground beef • 1 can black beans, drained and rinsed • 2 tablespoons Worcestershire sauce • 2 Anaheim or other mild-heat green peppers, seeded and chopped • 1 red bell pepper, seeded and chopped • 1 large onion, chopped • 4-6 cloves garlic, chopped (or 2 tablespoons roasted garlic) • ¼ cup chili powder • 2 teaspoons ground coriander Ingredients
Instructions
• 2 teaspoons cumin • 1 teaspoon dried oregano or thyme • 1 teaspoon paprika or smoked paprika • 2 teaspoons minced canned chipotle chili • 1 teaspoon adobo sauce (from the canned chipotle) • Salt and pepper, to taste • 3 cups stock (beef, chicken, or vegetable) • 1 12-ounce bottle lager beer • 2 (15-ounce) cans diced tomatoes • 1 (6-ounce) can tomato paste
1. Cook the vegetables. Heat a large pot over medium heat. Add the chopped onion, Anaheim peppers, and red bell pepper. Sauté until softened, then remove from the pot and set aside. 2. Cook the sausage (optional). If using sausage, brown it in the same pot, breaking it into chunks as it cooks. Once browned, remove the sausage and pulse it in a food processor to break it into smaller pieces. Set aside. 3. Process the vegetables and beans. Add the cooked onion, peppers, and black beans to the food processor. Pulse a few times to break them up slightly (or more if you prefer a smoother texture). Set aside. 4. Brown the ground beef. In the same pot, brown the ground beef, breaking it into small chunks as it cooks. Drain excess fat. 5. Combine ingredients. Return the cooked vegetables, beans, and sausage (if using) to the pot with the ground beef. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and a pinch of salt and pepper. Stir well to combine. 6. Add liquids and tomatoes. Pour in the stock, diced tomatoes, Worcestershire sauce, beer, and tomato paste. Stir until everything is well mixed. Add the minced chipotle chili and adobo sauce for a smoky kick. 7. Simmer. Bring the chili to a simmer. Cook uncovered for about 1 hour, stirring occasionally, until the chili thickens to your desired consistency. 8. Serve. Ladle the chili into bowls and enjoy with tortilla chips and shredded cheese on top, if desired.
2026 | Recipes by Nurses, for Nurses
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