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End of Summer Chili Pot


  • 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


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.