From Jon Garrison, owner of Lilly’s Pizza. Recipe tester’s notes: Garrison would not share recipes for Lilly’s tomato sauce or the secret spice blend, which are both added to the chili. If any obsessive Lilly’s fans figure it out, please send us a note.
1 tablespoon oil, like canola or vegetable
1 pound ground beef
6 ounces brown ale, like Newcastle
2 ounces beef base or beef stock
3/4 cup diced yellow onion
1 1/4 cups diced green pepper
1 (11-ounce) can sweet corn kernels
1 minced jalapeno, seeds, stem and ribs removed
1 stick celery, diced
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 tablespoon minced garlic
2 cups tomato sauce
2 to 3 diced plum tomatoes
1/4 cup minced cilantro
2 (15.5-ounce) cans dark kidney beans and juice
1 teaspoon salt
Heat oil in a large Dutch oven or stockpot over medium-low heat. Add beef and cook, stirring, until completely browned.
Add beer, beef base or stock, onion, peppers, corn, jalapeno, celery, cumin, chili powder and garlic. Bring to a boil and then reduce heat to simmer and cook for 45 minutes.
Add tomato sauce, fresh tomatoes, cilantro and beans. Simmer an additional 10 minutes. Taste for seasoning and add up to 1 teaspoon salt. The chili is done when the green peppers and jalapenos are tender.
Yield: 10-12 servings.