Chili Recipes 4U » Beef and Beer Chili http://www.chilirecipe4u.com Chili Recipe Database Tue, 07 Feb 2012 06:41:45 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Beef and Beer Chili http://www.chilirecipe4u.com/beef-and-beer-chili/ http://www.chilirecipe4u.com/beef-and-beer-chili/#comments Sun, 12 Apr 2009 05:00:17 +0000 Chili Recipe Master http://www.chilirecipe4u.com/?p=12 INGREDIENTS
1/2 tablespoonground cumin
1 tablespoonground coriander
5 lbsground chuck
2 tablespoonscanola oil
2 1/2 lbsonions, coarsely chopped
1 1/2 lbsred bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 lbsyellow bell peppers, seeded, cut into 1/2-inch pieces
2 largejalapeno chiles, with seeds, chopped(about 1/3 cup)
7 tablespoonschili powder
2 teaspoons packed minced cannedchipotle chiles in adobo
2 (28 ounce)canscrushed tomatoes in puree
2 (15 ounce)canskidney beans, drained
1 (12 ounce)bottledark beer(such as stout)
sour cream
choppedgreen onions
coarsely gratedextra-sharp cheddar cheese

DIRECTIONS
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 bell peppers, and jalapenos. 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.
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.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

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