Beef and Dark Beer Chili

Makes 4 serving

Stout makes the beef taste beefier. For best results use a ground boneless chuck roast. Sam Adams Cream Stout is recommended.

ingredients

1 tbs ground cumin
0.5 tsp + a pinch of ground coriander
1 lbs ground chuck
1.5 tsp canola oil
1 medium onion, coarsely chopped
2/3 cup red bell pepper, cut into 1/2" strips
2/3 cup yellow bell pepper, cut into 1/2" strips
5 1/2 tbs jalapeno chiles with seeds, chopped
1 tbs + 1 1/2 tps chili powder
1/2 tsp minced canned chipotle chiles in adobo sauce *Available in the Latin food section.
14 oz. canned crushed tomatoes with added puree
6 oz. kidney beans, drained
2.5 oz. dark beer
Sour cream
chopped green onions
coarse graded sharp cheddar cheese

1
1. Toast cumin and coriander in skillet over medium heat until darkened and beginning to smoke, about 4 minutes. Cool.
2
2. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with wooden spoon, about 8 minutes.
3
3. Heat oil in in large skillet over medium-high heat. Add onions, bell peppers, and jalapenos to skillet. Saute until softened, about 15 minutes.
4
5. Add mixture to pot with meat. Mix in roasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring mixture to a boil, stirring occasionally.
5
6. Reduce heat and simmer for 20 minutes, stirring often. Season with salt and pepper.
6
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.
7
7. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.