Recipe: Dill’s Pickle Chili
1 onion, diced
½ lb ground hamburger
¼ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
2 tablespoons seed mustard
1 can beer
1 15-oz can diced tomatoes, undrained
1 16-oz jar dill pickles, drained (chop them if the size is not to your taste)
1 15-oz can red or chili beans, drained
2 cups beef stock
Shredded cheddar cheese, for serving
In large pot, sauté onions 3-5 minutes, until tender and translucent.
Add hamburger, garlic powder, chili powder, and smoked paprika and cook until beef is browned.
Add seed mustard, beer, tomatoes, dill pickles, beans, and beef stock and simmer for 30 minutes.
Top with shredded cheddar cheese, serve with potato chips.
Serves 4-6
