Choke on This: A Philly Nest Food Blog

Beef and Dark Beer Chili
adapted from BonAppetit magazine

This chili is so good! Tastes really yummy with a cold Guinness Extra Stout!

The recipe suggests using a boneless chuck roast and having the butcher grind it for you. Makes 6 servings.

Ingredients:
2 1/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander

2 1/2 pounds ground chuck
1 tablespoon canola or vegetable oil
1 sweet onion, chopped
2 red bell peppers, seeded, cut into 1/2 inch pieces
2 yellow bell peppers, seeded, cut into 1/2 inch pieces
1 large jalapeno chili with seeds, chopped (about 1/3 cup)
3 tablespoons, 1 1/2 teaspoons chili powder
2 teaspoons minced canned chipotle chiles in adobo sauce (I used 2 whole peppers, seeded)
1 - 28 oz can crushed tomatoes with added puree
1 - 15 oz can kidney beans, drained
1 - 12 oz bottle dark beer (I used Guinness Extra Stout)

Garnish: sour cream, chopped green onions, shredded cheddar cheese

Directions:
Toast cumin and coriander in large skillet over medium heat until darker and beginning to smoke, about 4 minutes. Remove from pan and cool.

Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.

Heat oil in skillet over medium-high heat. Add onions, bell peppers and jalapenos. Saute 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 to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper and garnish.

Modifications: I added and additional 2 teaspoons sauteed minced garlic, 1/2 teaspoon garlic powder, 1/2 teaspoon of cumin, 1/2 teaspoon chili powder and 1/2 teaspoon kosher salt and pepper.