Cooked - Mama’s Beer & Curry Chili

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Mama’s Beer & Curry Chili

5.0

1 lb ground beef (or plant-based crumbles)

2 cups spaghetti sauce (any basic tomato sauce works)

1 cup beer (amber or lager are best — avoid super hoppy IPAs)

1 can (15 oz) kidney or black beans, drained and rinsed

1 cup corn (frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

2–3 tbsp hot sauce (adjust for spice level)

⅓ cup honey (start with ¼ cup if your sauce is already sweet)

1 tsp curry powder

1½ tsp chili powder

1 tsp cumin

½ tsp smoked paprika (optional but adds depth)

Salt and black pepper to taste

Optional toppings: sliced scallions, avocado, shredded cheese, or sour cream substitute

Brown the meat: In a large pot or Dutch oven, cook ground beef over medium heat until browned and crumbly. Drain excess fat if needed.
Sauté aromatics: Add onion and garlic. Cook 4–5 minutes until soft and fragrant.
Deglaze with beer: Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it bubble for 2–3 minutes.
Build the base: Stir in the spaghetti sauce, beans, and corn.
Spice it up: Add hot sauce, honey, curry powder, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
Simmer: Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
Taste & adjust: Add more hot sauce for spice, more honey for balance, or a splash of beer if you want a looser texture.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 38 weeks ago

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