Beef and Beer Chili
A bowl of comforting Beef and Beer Chili is what you need this season. Top with some sour cream, cheese, and avocado for extra comfort!
Servings: 8 people
Ingredients
- 3 pounds ground beef
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- Olive oil
- 8 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoon ground cumin
- 6 tablespoons chili powder
- Salt and pepper
- 1 bottle (12 oz) dark beer
- 2 cans (28 oz each) crushed tomatoes
- 3 cups chicken stock or chicken broth
- 2 cans (15 oz each) kidney beans, drained
To serve:
- Sour cream
- Shredded Cheddar cheese
- Chopped scallions
Instructions
- Heat a large 8 qt Dutch oven to medium high heat. Brown and cook the meat, about 15 minutes. Season with salt and pepper to taste. Ground beef naturally has fat, so I don’t add olive oil to the pot. Do so in batches if needed. Drain any extra fat.
- Reduce to medium heat, and some olive oil, onions and bell peppers. Cook for about 8 minutes. Add minced garlic, and cook for another 2 minutes.
- Stir in tomato paste, and cook for a minute. Then add chili powder and cumin. Cook for another 2 minutes. Stir in beans.
- Add the beer and cook until reduced. This will infuse the food with flavors. Then add in crushed tomatoes, chicken stock or broth, and mix everything until evenly combined.
- Bring to a boil and then simmer, covered, for about 45 minutes to 1 hour. Serve with sour cream, cheese, and scallions. Enjoy!