End of Summer Chili Pot

* 4 Servings

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 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 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:

1.

In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.

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.