This is a simple slow-cooked chili that can be made a day ahead. The recipe also calls for red wine, but a dark brown ale or porter would also be a good substitute.
2lbs Ground Beef
2 Celery Stalks
4 Cloves Garlic
4 tablespoons Chili Powder
4 Tablespoons Cumin
2 cups Red Wine
Cayenne Pepper (to taste)
4 tablespoons Tomato Paste
½ tablespoon balsamic vinegar
¼ teaspoon Nutmeg
Salt (to taste)
Pepper (to taste)
Start by adding your peeled carrots, celery, onion, garlic, and parsley to a food processor, then pulse it until it is very finely minced (but not watery or soupy).
Next, sauté the minced vegetables in a bit of olive oil until caramelized. Season with salt and pepper, then set the vegetables aside.
Next, brown the ground beef in a sauce pot (big enough for the chili), until cooked through. When the beef is browned, stir in your tomato paste, and allow it to caramelize a bit.
When the tomato paste is caramelized, mix in your cooked vegetables, along with your wine. Add the chili powder, cumin, Cayenne pepper, nutmeg, salt and pepper to the pot, along with enough water to cover everything (it should be a bit soupy, and it’ll thicken over time).
Simmer the chili, covered, for 2-4 hours on very low heat. Toward the end of cooking, add the balsamic vinegar, then allow the chili cook, uncovered, until it thickens to your liking.
When the chili is ready, season with salt and pepper as needed.
Finish with cheddar cheese and onions, then serve and enjoy.