Beef and Dark Beer Chili
Total Time: 45 minutes
Serves: 10 to 12
INGREDIENTS
-
1 1/2 tablespoons ground cumin
-
1 tablespoon ground coriander
-
5 pounds ground chuck
- 2 tablespoons Canola oil
- 2 1/2 pounds onions, coarsely chopped
- 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
- 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
- 7 tablespoons chili powder
- 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
- 2 28-ounce cans crushed tomatoes with added puree
- 2 15-ounce cans kidney beans, drained
- 1 12-ounce bottle dark beer (such as stout) or non-alcoholic beer
- Sour cream
- Chopped green onions
- Coarsely grated extra-sharp cheddar cheese
INSTRUCTIONS
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- 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.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
- Enjoy!
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
Submitted by:
Alex Wetmore
Creative Services Specialist
Marketing
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