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Stout makes the beef
taste beefier in this chili...
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1½ Tbs |
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ground cumin |
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1 Tbs |
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ground
coriander |
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5 lbs |
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ground chuck |
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2 Tbs |
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canola oil |
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2½ lbs |
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onions,
coarsely chopped |
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1½ lbs |
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red bell
peppers, seeded, cut into ½-inch pieces |
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1½ lbs |
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yellow bell
peppers, seeded, cut into ½-inch pieces |
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2 large |
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jalapeño
chilies with seeds, chopped (about 1/3 cup) |
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7 Tbs |
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chili powder |
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2 tsp |
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(packed)
minced canned chipotle chiles in adobo sauce |
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Two 28oz. |
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cans crushed
tomatoes with added puree |
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Two 15oz. |
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cans kidney
beans, drained |
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One 12oz. |
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bottle of
dark beer (such as stout) |
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sour cream |
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chopped
green onions |
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coarsely
grated extra-sharp cheddar cheese |
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1 |
Toast cumin and
coriander in skillet over medium heat until darker and
beginning to smoke, about 4 minutes. Cool. |
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2 |
Sauté beef in heavy
large pot over medium-high heat until no longer pink,
breaking up with spoon, about 8 minutes. |
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3 |
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. |
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4 |
Ladle chili into
bowls. Serve with sour cream, green onions and cheese. |
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Servings: 10 |
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Cooking Tips |
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*For best results, pick out
a five-pound boneless chuck roast and have the butcher grind it
for you. |
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**Chipotle chilies in adobo
sauce are found in the Latin foods section of most markets and
at specialty foods stores and Latin markets. |
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***This chili 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). Re-warm over medium-low heat. |
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Recipe Source |
| Bon
Appetit |
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