Chili is easily one of my favourite meals. Give me a big steamy bowl filled with meat and beans and maybe topped with cheese, sour cream and/or green onions and I’m a happy girl. Usually I don’t make chili with a recipe, I typically just brown some beef with garlic, onions and peppers and add spices, beans and tomatoes. It’s a no-brainer and always tastes delicious. Recently I’ve been curious about different chili recipes. Last year I made this labour-intensive recipe but this year I wanted something a bit different.
After some browsing on Epicurious I came across this recipe for chili made with beer. Chili AND beer? Sounds like a winner! I didn’t stray too far from the recipe other than to add a can of pinto beans along with the two cans of kidney beans. I also used a bit less meat than called for – not a big deal. The chili smelled amazing while it was simmering. I could definitely smell the beer as it cooked. The scent of beer combined with spiciness and meat is a pretty delicious scent.
The end product was really great. Really great as in from here on my chili will forever be made with beer. The chili had a wonderful smokiness from the chipotles and a nice depth to it thanks to the beer. I ate this with some bread on the side and it was a great meal. And since it makes so much it is the gift that keeps on giving as I have a few servings in the freezer for a rainy day. Pure joy.
Beef and Dark Beer Chili
Bon Appétit
February 2007
David Burke
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
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.
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What beer did you use? I recently found a chili recipe that I LOVE, but I think the best thing about chili is the ability to improvise to your own taste. I use fake beef and no bell peppers!
I’m so glad you revealed yourself on my blog–your recipes look fantastic and this chili looks ahhh-mazing. Mmm I love it when it’s nice and thick like that! Must make this- then my marriage will really last forever 😉
I’m with you. I could eat chili every week and be happy, and rarely meet one I don’t love. Curious to know also what beer you chose.
Have you ever tried it with pan friend cheddar corn muffin cakes? It’s just the best chili topper around.
Hi John! I think I either used Guinness or Alexander Keith’s darkest beer… It was probably Guinness now that I thnk about it.
And I usually make some sort of cheesy/cornbread thing to go with my chili but was totally lazy this time around…