Sriracha Chili Con Carne
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 680.38 g ground beef or 680.38 g ground turkey
- salt and pepper
- 14.79 ml vegetable oil
- 2 red onions, chopped
- 2 green bell peppers, seeded and chopped
- 4 garlic cloves, minced
- 44.37 ml ground cumin
- 29.58 ml chili powder
- 14.79 ml smoked paprika
- 3 bay leaves
- 14.79 ml tomato paste
- 59.14 ml sriracha chili sauce
- 170.09 g dark beer (such as porter or stout, I use Guinness)
- 2 (822.13 g) can stewed tomatoes
- 2 (850.48 g) can red kidney beans, drained
directions
- Heat the oil over medium-high heat in a large dutch oven.
- Add meat and season with salt and pepper. Brown the meat, breaking up large clumps.
- After about 5 minutes, add onions and bell peppers.
- Reduce heat to medium and continue cooking, stirring occassionally, until onion begin to turn golden brown, 15-20 minutes.
- Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste and Sriracha. Cook about a minute while stirring.
- Add beer, stirring and scraping sides for stubborn bits.
- Add tomatoes and beans.
- Cover and simmer for 1 1/2 to 2 hours, stirring occassionally.
- Remove bay leaves prior to serving.
- Garnish with corn chips, cheddar cheese, onions, and/or chopped herbs as desired.
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