Description
Hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 pounds lean ground beef
- 2 teaspoons salt, plus more to taste
- 3 cloves garlic, minced
- 3 tablespoons ground ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- 1 (12 ounce) bottle beer
- 1 teaspoon unsweetened cocoa powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 cups water, or as needed
- 1 cup tomato puree
- ⅔ cup diced poblano pepper
- 2 (12 ounce) cans pinto beans, drained and rinsed well
Instructions
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion
- ground beef
- and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices
- continue stirring until the released liquid evaporates
- about 4 minutes. Reduce heat to medium-high. Add garlic
- chile powder
- cumin
- paprika
- black pepper
- and cinnamon. Cook and stir until mixture begins to darken
- 3 or 4 minutes.
- Stir in beer. Add cocoa powder
- oregano
- cayenne
- water
- and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick
- add a bit more water. Simmer until peppers are tender and flavors have blended
- about 30 more minutes.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 6