Beef And Dark Beer Chili Recipe

Name: Beef And Dark Beer Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon ground cumin; 1 tablespoon ground coriander; 5 lbs ground chuck; 2 tablespoons canola oil; 2 1/2 lbs onions, coarsely chopped; 1 1/2 lbs red bell peppers, seeded, cut into 1/2-inch pieces; 1 1/2 lbs yellow bell peppers, seeded, cut into 1/2-inch pieces; 2 large jalapeno chiles, with seeds, chopped (about 1/3 cup); 7 tablespoons chili powder; 2 teaspoons packed minced canned chipotle chiles in adobo; 2 (28 ounce) cans crushed tomatoes in puree; 2 (15 ounce) cans kidney beans, drained; 1 (12 ounce) bottle dark beer (such as stout); sour cream; chopped green onion; coarsely grated extra-sharp cheddar cheese

Servings: persons

1/2 tablespoon ground cumin
1 tablespoon ground coriander
5 lbs ground chuck
2 tablespoons canola oil
2 1/2 lbs onions, coarsely chopped
1 1/2 lbs red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 lbs yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeno chiles, with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons packed minced canned chipotle chiles in adobo
2 (28 ounce) cans crushed tomatoes in puree
2 (15 ounce) cans kidney beans, drained
1 (12 ounce) bottle dark beer (such as stout)
sour cream
chopped green onion
coarsely grated extra-sharp cheddar cheese

1
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
2
Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
3
Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapenos. Saute until vegetables begin to soften, about 15 minutes.
4
Add mixture to pot with meat.
5
Mix in toasted spices, chili powder, and chipotle chiles.
6
Add crushed tomatoes, beans, and beer.
7
Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
8
Season with salt and pepper.
9
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.
10
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 tablespoon ground cumin, 1 tablespoon ground coriander, 5 lbs ground chuck, 2 tablespoons canola oil, and more.

Yes, Beef And Dark Beer Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Dark Beer Chili

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