Spicy Beer Stout Chili with Barista

Makes 4 servings

olive oil, drizzle
1 lb ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
1 jar of Bellisari’s Barista Sauce
30 oz kidney bean, 1 can
28 oz crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flakes
8 tablespoons chili powder
¼ cup water
14.9 fl oz stout beer
shredded cheddar cheese
sour cream
fresh chive, chopped
Jalapeno pepper

In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper. Once browned, remove the beef and set aside.

In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.

Add the barista sauce, kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it a stir. Bring to a boil. Cover and let it simmer for an hour.

Serve with shredded cheddar, sour cream, chives and jalapenos. Enjoy!