Beef Chili With Beer
|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)|
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.