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CHILI RECIPES
Beef and Dark Beer Chili
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Beef and
Dark Beer Chili |
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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 |
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Bon Appetit |
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