Prep 30 mins
Cook 1 hr
Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. Recipe from Bon Appetit.
- 1⁄2 tablespoon ground cumin
- 1 tablespoon ground coriander
- 5 lbs ground chuck
- 2 tablespoons canola oil
- 2 1⁄2 lbs onions, coarsely chopped
- 1 1⁄2 lbs red bell peppers, seeded, cut into 1/2-inch pieces
- 1 1⁄2 lbs yellow bell peppers, seeded, cut into 1/2-inch pieces
- 2 large jalapeno chiles, with seeds, chopped (about 1/3 cup)
- 7 tablespoons chili powder
- 2 teaspoons packed minced canned chipotle chiles in adobo
- 2 (28 ounce) cans crushed tomatoes in puree
- 2 (15 ounce) cans kidney beans, drained
- 1 (12 ounce) bottle dark beer (such as stout)
- sour cream
- chopped green onion
- 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 jalapenos. 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.