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Beef Chili With Beer

creative.chef's picture
Ingredients
  Olive oil 1 Teaspoon
  Spanish onion 1 Medium, chopped
  Garlic 4 Clove (20 gm), chopped / pressed
  Beef stew meat/Ground beef 1 Pound, cut in 1 inch cubes
  Chili powder 3 Tablespoon
  Dried oregano 2 Tablespoon
  Ground cumin 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Beer 12 Ounce (1 Bottle, Any Kind)
  Canned chipotle pepper in adobo sauce/2 dried chipotle chilies, chopped 2 (Smoked Jalapeno Chilies)
  Water 1 Cup (16 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Canned red kidney beans/Black beans 32 Ounce, drained and rinsed (2 Cans, 16 Ounce Each, Dark)
  Salt To Taste
  Pepper To Taste
Directions

1. Heat the oil in a large skillet over a medium-low flame. When the oil is hot, add the onion and garlic, and cook until golden, about 5 minutes. Add the beef, herbs, and spices, and cook until the beef is well browned. Remove any excess fat from the pan. Add the beer, chipotles, and water, and cook for about 1 hour, or until the beef is tender. Do not let it boil. If a spicy, beef-only chili is desired, it can be served at this point.
2. Add the tomatoes and/or beans, if desired, and cook for 20-30 minutes, or until the beans have softened a bit.
3. Add salt and pepper to taste, and serve with your choice of topping.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef

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