Stout Beer Chili
For The Chili:
2 tablespoons olive oil
2 cups yellow onions chopped (2 medium onions)
1½ teaspoons salt and pepper
4 cloves garlic, minced
2 tablespoons fresh oregano (or 1 teaspoon dried)
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon coriander
3/4 teaspoon cayenne
2 pounds lean ground beef (or ground turkey)
2 15-ounce cans kidney beans, drained & rinsed
1 28-ounce can fire roasted diced tomatoes
4 tablespoons tomato paste
2 tablespoons molasses
1 tablespoon brown sugar
18 ounces stout beer (about 1 1/2 bottles)
Shredded cheddar cheese
Fresh or jarred jalpenos
Heat the oil in a large pot. Add the onions and season with ½ teaspoon salt and pepper. Cook on medium high heat, stirring occasionally, until softened, about 6 minutes.
Stir in the garlic and oregano and cook for 1 more minute.
Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.
Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.
Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.
Recipe Notes: The flavors continue to develop as the chili sits, so you can make it a day or two in advance.
Tuesday, December 20, 2016 - 10:58am