No Fuss Beef Chili

So I guess the short heat wave that I thought was spring was just a teaser, because it was in the low 30's this morning. That groundhog Phi was right; winter isn't over yet. My husband is working from home today, because of a flood in his work's basement. I decided to ease his pain of hanging out with me all day by making him some quick beef chili.

Ingredients:

1 pound 85% lean ground beef
1 large yellow onion, chopped
1 green bell pepper, chopped
1 12 oz package of baby portobello mushrooms, chopped
3 tablespoons tomato paste (about half of a 6 oz can. Place the rest of the paste in a small bag and freeze for a later day!)
12 oz of beer
1 14.5 oz can of diced tomatoes
1 14.5 oz can of black beans, rinsed and drained
2 cups beef stock
3 tablespoons chili powder
1 tablespoon red chili flakes
1 bay leaf
salt and pepper
Grated cheddar cheese (optional)

Makes about 4-6 servings

Heat pot over medium heat. Once heated add ground beef, pinch of salt and pepper and cook till all beef is browned.

Next add chopped onions, bell peppers and mushrooms. Add another pinch of salt and cook till onions are translucent. About 5 minutes.

Next add tomato paste. Stir and cook for about 1 minute.

Cooked with tomato paste.

Next add the beer and cook for about 3 minutes.

Lastly add the chili powder, chili flakes, bay leaf, beef stock, diced tomatoes and black beans. Raise heat till a low boil, then cover and reduce heat to medium-low. Let simmer for about 10 minutes.

Soooooo yummy!

Ladle into bowls and top with cheddar cheese. Enjoy!