Beef and Dark Beer Chili

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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