BEEF, BEAN, AND BEER CHILI | ALLRECIPES
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, CarbohydrateContent 27.3 g, CholesterolContent 128.6 mg, FatContent 43.9 g, FiberContent 7.3 g, ProteinContent 32.5 g, SaturatedFatContent 16.9 g, SodiumContent 1387.9 mg, SugarContent 3.4 g
BEST CHILI RECIPE - FOOD.COM
I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook ground beef in large frying pan.
- While cooking, stir and chop beef with spatula to crumble.
- Continue cooking for about 7 minutes or until the meat is brown and cooked through.
- Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
- Cook while stirring, until onion is translucent, about 5 minutes.
- Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.
Nutrition Facts : Calories 840.7, FatContent 41, SaturatedFatContent 18.2, CholesterolContent 148.7, SodiumContent 1774.2, CarbohydrateContent 62.3, FiberContent 18.9, SugarContent 18.9, ProteinContent 54.7
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