Ingredients: |
Ingredients: 1 1/2 tsp ground cumin + extra seeds
1 Tbsp ground coriander
5 lb ground chuck
2 Tbsp canola oil
2 1/2 lbs onion, coarsely chopped
1 1/2 lbs red bell peppers, cut into 1/2" pieces
1 1/2 lbs jalapeno chilies with seeds, chopped
1 Tbsp smoked sweet paprika
3-4 Tbsp chili powder
1 Tbsp chipotle powder
2-28 oz cans crushed tomatoes - with added puree
3-15 oz cans dark red kidney beans - rinsed and drained
1-12 oz bottle dark beer, such as stout
Sour cream
Chopped green onions
Coarsely grated extra sharp cheddar cheese
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Directions: |
Directions:Roast the cumin and coriander in a skillet over medium heat until darker and beginning to smoke ~4 minutes.
Cool.
Saute beef in a heavy large pot over medium heat - breaking up the meat with a spoon and cook until it's no longer pink ~8 minutes.
Heat oil in a large skillet over medium-high heat and add onions, peppers and jalapenos.
Saute until vegetables soften ~15 minutes.
Add the mixture to the pot with the meat.
Mix in toasted spices, chili and chipotle powders.
Add the crushed tomatoes, beans and beer.
Bring the chili to a boil, stirring occasionally.
Reduce the heat and simmer for 20 minutes, stirring often.
Season with salt and pepper.
Ladle chili into bowls and serve with sour cream, green onions and cheese.
Tips:
Mucki has been known to add 2 or 3 bottles of beer for more flavour.
Add jalapeno peppers for a spicier chili.
This can be made ahead - refrigerate uncovered until cold and then cover and keep refrigerated up to 2 days (or freeze up to 1 month). |
This recipe for Beef and Dark Beer Chili is from