Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1 pound ground beef, pork or turkey
1 red onion, chopped
3 cloves garlic, chopped
1 zucchini, chopped
1 red bell pepper, chopped
2 chilies, seeded and chopped
Salt and pepper
3 ears corn, kernels scraped off
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
1 bottle beer (12 ounces)
1 can diced fire-roasted tomatoes (28 ounces)
2 tablespoons fresh thyme, chopped
Grated peel and juice of 1 lime
4 scallions, thinly sliced
1 cup shredded Gouda, smoked Gouda, pepper Jack or smoked cheddar cheese
Directions
In a large, heavy pot, heat the EVOO, two turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break it up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chilies; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6-7 minutes. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.