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Beef and dark beer chili


Makes 11 servings
I use fresh tomatoes since they're still around during pepper season when I make this dish.

    1 1/2 tablespoons ground cumin                                 
    1 tablespoon ground coriander                                  
    5 pounds ground beef 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 cups yellow bell pepper, 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 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 onion                                            
    Coarsely grated extra sharp  cheddar cheese                    

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes.  Cool.  Saute beef in heavy large pot oer 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 jalapenos.  Saute until vegetable 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.  Serve with sour cream, green onions and cheese.

Recipe from Bon Appetit, February 2007

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