Beef And Dark Beer Chili Recipes

BEEF AND DARK BEER CHILI

Steps:

• Toast the cumin and coriander in a skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
• Sauté the beef in a heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
• Heat the oil in a large skillet over medium-high heat. Add the onions, all bell peppers, and jalapeños. Sauté until the vegetables begin to soften, about 15 minutes. Add the mixture to the pot with the meat. Mix in the toasted spices, chili powder, and chipotle chiles. Add the crushed tomatoes, beans and beer. Bring the chili to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
• Ladle the chili into bowls. Serve with sour cream, green onions and cheese.

BEEF, BEAN, AND BEER CHILI

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.

BEEF AND DARK BEER CHILI

Steps:

• 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.