Chili with Charcuterie Board
Game day chili, but make it a chili board. Built with Kettle & Fire Cooking Broth, Bush’s Beans, and Red Gold Tomatoes because comfort food should be easy, hearty, and made to share. From loaded baked potatoes to chili bowls, dogs, and nachos, this one’s for the whole table.
Ingredients
- 1 count green bell pepper
- 1 count red bell pepper
- 1 count white onion
- 2 pound ground beef
- 4 tablespoon tomato paste
- 1 teaspoon cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 tablespoon chili powder
- 2 tablespoon cumin
- 1 tablespoon smoked paprika
- 0.5 tablespoon cayenne pepper
- 0.5 cup lager beer
- 1 can (28-ounce) Red Gold diced tomatoes with roasted garlic & onion
- 1 can (28-ounce) puréed tomatoes
- 1 quart Kettle & Fire beef broth
- 1 can (15-ounce) black beans, rinsed and drained
- 1 can (15-ounce) red kidney beans, rinsed and drained
- 1 can (16-ounce) Bush's Best Chili Beans (Pinto Beans in Mild Chili Sauce)
- 4 count baked potatoes, wrapped in foil
- 1 bowl white rice
- 1 bowl shredded cheddar cheese
- 1 bowl chopped red onion
- 1 bowl tortilla chips
- 1 bowl Fritos corn chips
- 1 bunch fresh cilantro
- 1 bowl sour cream
- 1 bowl sliced jalapeños
- 1 bowl oyster crackers
- 1 loaf cornbread, sliced
- 2 count limes, cut into wedges
Method
- 1
Begin by prepping the vegetables. Dice the green bell pepper, red bell pepper, and white onion.
- 2
Place a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned.
- 3
Once the beef is cooked, drain off all the excess fat from the pot.
- 4
Add the chopped bell peppers and onion to the pot with the cooked ground beef. Sauté for 4-5 minutes until the vegetables begin to soften.
- 5
Push the meat and vegetable mixture to one side of the pot. Add the tomato paste to the cleared space and cook for about 1 minute, stirring it on the bottom of the pot. Then, mix it into the rest of the ingredients.
- 6
To toast the spices, push the meat mixture to the side again. Add cocoa powder and cinnamon to the empty space and toast for 30 seconds until fragrant.
- 7
Add the salt, pepper, garlic powder, onion powder, chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir well to combine all the spices with the meat and vegetables.
- 8
Pour in the lager beer to deglaze the pot, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about a minute.
- 9
Add the diced tomatoes, puréed tomatoes, and beef broth to the pot. Stir everything together.
- 10
Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 1 hour. Do not stir during this time.
- 11
After an hour, add the rinsed black beans, kidney beans, and the can of Bush's chili beans (with sauce) to the pot.
- 12
Stir to combine the beans. Allow the chili to simmer for another 30 minutes.
- 13
While the chili finishes, assemble the serving board. Arrange bowls of rice, cheese, chopped red onion, sour cream, and jalapeños. Add baked potatoes, tortilla chips, Fritos, cornbread, oyster crackers, cilantro, and lime wedges to the board.
- 14
To serve, ladle the chili into a bowl. Top with your desired garnishes like sour cream, shredded cheese, red onion, cilantro, Fritos, rice, and jalapeños.
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