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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. Recipe from Bon Appetit. Ingredients:
1/2 tablespoon ground cumin |
1 tablespoon ground coriander |
5 lbs ground chuck |
2 tablespoons canola oil |
2 1/2 lbs onions, coarsely chopped |
1 1/2 lbs red bell peppers, seeded, cut into 1/2-inch pieces |
1 1/2 lbs yellow bell peppers, seeded, cut into 1/2-inch pieces |
2 large jalapeno chiles, with seeds, chopped (about 1/3 cup) |
7 tablespoons chili powder |
2 teaspoons packed minced canned chipotle chiles in adobo |
2 (28 ounce) cans crushed tomatoes in puree |
2 (15 ounce) cans kidney beans, drained |
1 (12 ounce) bottle dark beer (such as stout) |
sour cream |
chopped green onion |
coarsely grated extra-sharp cheddar cheese |
Directions:
1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapenos. Sauté until vegetables begin to soften, about 15 minutes.
4. Add mixture to pot with meat.
5. Mix in toasted spices, chili powder, and chipotle chiles.
6. Add crushed tomatoes, beans, and beer.
7. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
8. Season with salt and pepper.
9. DO AHEAD 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). Rewarm over medium-low heat.
10. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
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