From the “New England Open House Cookbook” by Sarah Leah Chase. The Super Bowl is almost here, which means it’s almost chili time.

Serves 6 to 8


2½ tablespoons extra-virgin olive oil

1 large onion, peeled and minced

4 cloves garlic, peeled and minced


1 red bell pepper, stemmed, seeded and cut into ¼-inch dice

1 yellow bell pepper, stemmed, seeded and cut into ¼-inch dice

1 poblano bell pepper, stemmed, seeded and cut into ¼-inch dice

1 large jalapeno bell pepper, stemmed, seeded and cut into ¼-inch dice

2½ pounds ground beef sirloin

2 tablespoons mild chili powder


1 tablespoon chipotle chili powder

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon cumin seeds

1 (28-ounce) can crushed tomatoes

1½ cups (12 ounces) Vermonster beer, or other malty, dark beer


1½ to 2 cups beef stock or broth, homemade or store-bought

Sea salt and freshly ground black pepper

1 (15-ounce) can black beans, drained

1 (15½-ounce) can hominy, drained


Freshly shredded sharp Vermont cheddar cheese


Sliced scallions

Tons of minced cilantro

Seeded and diced tomatoes

Sour cream

Diced avocado

Hot sauce


Lime wedges

Tortilla chips

Heat the olive oil in a Dutch oven or other large, heavy pot over medium heat. Add the onion, garlic, red and yellow bell peppers, poblano pepper and jalapeno pepper and cook, stirring occasionally, until quite soft, about 10 minutes.

Add the ground sirloin and cook, breaking the meat into smaller pieces with the back of a wooden spoon, until the meat has lost its pink color and is just beginning to brown, about 6 minutes. Stir in the chili powders, oregano, ground cumin and cumin seeds and cook, stirring, to blend the spices, about 2 minutes.

Add the crushed tomatoes, beer and 1½ cups of beef stock or broth and stir to blend. Let the chili come to a simmer, reduce the heat to medium-low, cover the pot with the lid slightly ajar and simmer gently, stirring occasionally, until fragrant and richly flavored, about 1 hour.

Uncover the chili and add the beans and hominy, stirring to incorporate. If the chili seems too thick, thin it with up to ½ cup additional stock or broth. Let the chili simmer, uncovered, stirring occasionally until the beans and hominy absorb the chili flavors, about 15 minutes. Taste for seasoning, adding more salt and pepper if needed.

Arrange the embellishments you wish to use on the table. Ladle the hot chili into wide bowls and let everyone top the bowls according to personal preference.

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