Best Beef And Dark Beer Chili Recipes

Beef and Dark Beer Chili image

Provided by David Burke

Yield Makes 10 to 12 servings

Number Of Ingredients 17

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground 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 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño 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 onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

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 jalapeños. 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.

Beef and Dark Beer Chili image

Provided by Kit..ty Of Canada

Categories Meat

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 tablespoon ground cumin
1 tablespoon ground coriander
5 lbs ground chuck
2 tablespoons canola oil
2 1/2 lbs onions, coarsely chopped
1 1/2 lbs red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 lbs yellow bell peppers, 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
2 (28 ounce) cans crushed tomatoes in 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

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.

Nutrition Facts : Calories 520.3, Fat 20.4, SaturatedFat 6.5, Cholesterol 122.8, Sodium 581, Carbohydrate 40.4, Fiber 10.3, Sugar 8.1, Protein 45

BEEF AND DARK BEER CHILI image

Categories Beef

Yield 6 servings

Number Of Ingredients 16

3/4 tablespoon cumin seed
1/2 tablespoon coriander seed
2 1/2 pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped
1 jalapeno, stemmed and chopped
3 1/2 tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28-ounce can whole tomatoes with juice, chopped
1 15-ounce can kidney beans, drained
6 ounces dark beer (like stout)
Sour cream
Scallions, thinly sliced
Grated cheddar cheese
Salt and pepper

Steps:

Beef and Dark Beer Chili Procedure 1. Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind. 2. Cook the beef in batches in a large skillet set over medium-high until it is no longer pink. Set the cooked beef aside for a few minutes. Drain off any fat and juices that collect. 3. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes. 4. Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes. 5. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour cream and a sprinkling of scallion and cheese.