CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH

Chipotle-Pale Ale Chili with Mexican Brown Rice Tabbouleh image

If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.

Provided by Claire Thomas : Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 21

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Ingredients

Olive oil, for browning the meat
2 pounds chuck or sirloin, cut into 1-inch cubes
1 pound ground sirloin
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
One 12-ounce bottle pale ale or IPA
One 28-ounce can whole tomatoes
One 16-ounce can refried beans
2 chipotle peppers in adobo sauce, chopped, plus more sauce from the can
3 cloves garlic, put through a press or minced
Mexican Brown Rice Tabbouleh, recipe follows
2 cups brown rice
Juice of 2 limes
1/2 small red onion, finely chopped
2 tablespoons olive oil
1 garlic clove, put through a press or minced
Kosher salt and freshly ground black pepper
1 medium red bell pepper, diced
1/2 cup chopped cilantro
2 tablespoons chopped mint
Lime wedges, for serving

Steps:

Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.