Beef and Dark Beer Chili

Beef and Dark Beer Chili
Photo by Brian Leatart

Ingredients

  • Coarsely grated extra-sharp cheddar cheese
  • green onions
  • Sour cream
  • 2 15-ounce cans kidney beans
  • 2 teaspoons canned chipotle chiles in adobo sauce
  • 2 tablespoons canola oil
  • 1 ½ tablespoons ground cumin
  • + 9 more ingredients
    • 1 ½ pounds yellow bell peppers
    • 2 28-ounce cans crushed tomatoes with added puree
    • 7 tablespoons chili powder
    • 1 12-ounce bottle dark beer (such as stout)
    • 5 pounds ground chuck
    • 2 ½ pounds onions
    • 1 tablespoon ground coriander
    • 1 ½ pounds red bell peppers
    • 2 large jalapeño chiles with seeds (about 1/3 cup)

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bel...

View full recipe at Epicurious

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