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Name: Beef and Dark Beer Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: not set
Ingredients: 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 chipotle minced; 2 cans crushed tomatoes 28 ounce each; 2 cans kidney beans 15 ounce each, drained; 12 ounce stout; Sour cream; Chopped green onions; Coarsely grated extra-sharp cheddar cheese

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INGREDIENTS

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 chipotle ; minced
2 cans crushed tomatoes ; 28 ounce each
2 cans kidney beans ; 15 ounce each, drained
12 ounce stout
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

INSTRUCTIONS

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.

NOTES

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Beef and Dark Beer Chili

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 chipotle minced
2 cans crushed tomatoes 28 ounce each
2 cans kidney beans 15 ounce each, drained
12 ounce 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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Nutrition

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Serving Size: 1 Serving (679g)
Recipe Makes: 10 Servings

Calories: 746
Calories from Fat: 455 (61%)

Amt Per Serving		% DV

	Total Fat 50.6g	67 %
	Saturated Fat 18.3g	92 %
	Monounsaturated Fat 22.4g
	Polyunsanturated Fat 2.6g
Cholesterol 163.4mg		50 %
Sodium 505.1mg		17 %
Potassium 1403.9mg		37 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 18.5g
Protein 46g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 746

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