Three Cheers for Chili with Cheddar Crust

Heat up your next tailgating party with Three Cheese Black Bean Chili. This hearty chili can be served in a big cast iron pot you set right on your grill or spooned on grilled favorites to make chili cheeseburgers and dogs. Either way, tailgaters will love the golden Cheddar topping and the mild Mozzarella, Cheddar and Monterey Jack cheeses gently melted into the savory black bean chili. For more tailgating recipes, click on recipes & cooking tips.

Makes 6 servings

Ingredients

• 2 tablespoons butter
• 2 large onions, diced
• 3 medium carrots, chopped
• 2 ribs celery, sliced
• 3 small jalapeno peppers, seeded and minced
• 1/4 cup tomato paste
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder
• 1 teaspoon cumin seed
• 1 28-ounce can crushed tomatoes
• 12 ounces dark beer or tomato juice
• 2 cups cooked or canned black beans, rinsed
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp Cheddar cheese

Directions

Sauté onions in butter over medium high heat in large saucepan until translucent, about 3 minutes. Add tomato paste, chili powder, cocoa powder and cumin; cook until mixture caramelizes to a dark brown, about 10 minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to your preferred consistency. Simmer for at least 1 hour, up to 2 hours.

Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about 4 minutes. If transporting, cover and wrap in thick towels. Grill to reheat if necessary.

For an extra-large batch, simply double the recipe.