Beef and Dark Beer Chili
A hearty chili made with ground beef, dark beer, and a rich blend of peppers and spices. This flavorful dish combines ground chuck with three types of peppers, kidney beans, and aromatic spices, all simmered in crushed tomatoes and dark stout beer.
Ingredients
- •1½ tablespoons ground cumin
- •1 tablespoon ground coriander
- •5 pounds ground chuck
- •2 tablespoons canola oil
- •2½ pounds onions
- •1½ pounds red bell peppers
- •1½ pounds yellow bell peppers
- •2 large jalapeño chiles
- •7 tablespoons chili powder
- •2 teaspoons chipotle chiles in adobo sauce
- •2 cans crushed tomatoes
- •2 cans kidney beans
- •1 bottle dark beer
- •to taste sour cream
- •to taste green onions
- •to taste extra-sharp cheddar cheese
- •
Cooking Instructions
- 1.
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
4 min
- 2.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
43 min
- 3.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
2 min
