Beef And Dark Beer Chili
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tbsps
Ground Cumin1 tbsp
Ground Coriander2 tbsps
Canola Oil1130 g
Onion (coarsely chopped)7 tbsps
Chili PowderDirections:
1
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes
2
Cool
3
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes
4
Heat oil in large skillet over medium-high heat
5
Add onions, all bell peppers, and jalapeños
6
Sauté until vegetables begin to soften, about 15 minutes
7
Add mixture to pot with meat
8
Mix in toasted spices, chili powder, and chipotle chiles
9
Add crushed tomatoes, beans, and beer
10
Bring chili to boil, stirring occasionally
11
Reduce heat and simmer 20 minutes, stirring often
12
Season with salt and pepper
13
DO AHEAD Can be made ahead
14
Cool slightly
15
Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month)
16
Rewarm over medium-low heat
17
Ladle chili into bowls
18
Serve with sour cream, green onions, and cheese
19
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes
20
Cool
21
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes
22
Heat oil in large skillet over medium-high heat
23
Add onions, all bell peppers, and jalapeños
24
Sauté until vegetables begin to soften, about 15 minutes
25
Add mixture to pot with meat
26
Mix in toasted spices, chili powder, and chipotle chiles
27
Add crushed tomatoes, beans, and beer
28
Bring chili to boil, stirring occasionally
29
Reduce heat and simmer 20 minutes, stirring often
30
Season with salt and pepper
31
DO AHEAD Can be made ahead
32
Cool slightly
33
Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month)
34
Rewarm over medium-low heat
35
Ladle chili into bowls
36
Serve with sour cream, green onions, and cheese