Beef and Dark Beer Chili

  By admin  

October 24, 2016

Spiked with dark beer for a robust punch, this meal will satisfy your football Sunday dinner conundrums... and you may even have enough for Monday Night Football leftovers.

  • Yields: 10-12 Servings


1 1/2 tablespoons ground cumin

1 tablespoon ground coriander

5 pounds ground chuck

2 tablespoons canola oil

2 1/2 pounds onions, coarsely chopped

1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces

1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces

2 large jalapeño chiles with seeds, chopped (about 1/3 cup)

7 tablespoons chili powder

2 teaspoons (packed) minced canned chipotle chiles in adobo sauce

2 28-ounce cans crushed tomatoes with added puree

2 15-ounce cans kidney beans, drained

1 12-ounce bottle dark beer (such as stout

Sour cream

Chopped green onions

Coarsely grated extra-sharp cheddar cheese


1Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

2Sauté 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 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.

3Ladle chili into bowls. Serve with sour cream, green onions, and cheese.


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