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Chili With Beer Chili Con Cerveza

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Ingredients
  Dried kidney beans 2 Pound
  Salt 2 Tablespoon
  Ground beef 2 Pound
  Onions 1 Pound, chopped (4 Medium Ones)
  Sugar 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Chili powder 3 Tablespoon
  Dry mustard 1 Tablespoon
  Beer 24 Ounce (2 Cans Of 12 Ounce Each)
  Canned tomato paste 12 Ounce (2 Cans Of 6 Ounce Each)
  Green peppers 2 Medium, chopped
Directions

GETTING READY
1. In a large heavy bottomed saucepan or stock pot, soak beans in enough water to cover and let stand overnight, adding more water if required.

MAKING
2. In the beans and soaking liquid, add 1 tablespoon salt.
3. Bring to a boil, then cover pan and cook for 1 hour, or until tender, adding more water as required to keep beans covered.
4. Meanwhile, in a skillet, brown beef and onion adding a little oil if meat is very lean.
5. Pour off fat excess fat and drippings from the skillet.
6. Stir sugar, garlic, chili powder, dry mustard, and 1 tablespoon salt into the browned meat.
7. Tip in 1 can beer and stir well.
8. Cover skillet and simmer meat for 30 minutes until tender then take off the heat.
9. When the beans are cooked add tomato paste, green pepper and meat mixture to it and stir well.
10. Cover pan and simmer beans and meat for about 25 minutes.
11. Add remaining can of beer, adjust seasonings and simmer for 5 minutes until bubbly.

SERVING
12. Serve the chili hot over buns, in tacos or use as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Bean
Cook Time: 
120 Minutes
Servings: 
8

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