BEEF AND DARK BEER CHILI – September 28 – National Drink Beer Day

Today I have 2 recipes for National Drink Beer Day.  You can find the other one here.

Serves 4-6
Prep: 25-30 minutes
Cook: 20 minutes
Total: 45-50 minutes

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds ground beef (higher fat the better)
• 2 tablespoons olive or avocado oil
• 2 large red bell peppers, seeded, diced
• 1 large green bell pepper, seeded, diced
• 1 large jalapeno chiles, seeded, diced
• 1-2 tablespoons chili powder (to taste)
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can kidney beans, undrained
• 1 15-ounce can black beans, undrained
• 1 12-ounce bottle of stout beer
• 1/2 cup sour cream
• 2 green onions, chopped
• 1/2 cup extra-sharp cheddar cheese

Instructions:

Over medium heat, place a skillet and add the cumin and coriander.  Toast, stirring the pan often, until the cumin and coriander start to darken, about 4 minutes.  Remove from heat and when cooled, grind.  In a large skillet, over medium-high heat cook the ground beef until done, then drain.  In a large pot over medium heat, add the oil, onions, peppers, and jalapeno chiles.  Stirring often, cook until soft, about 15-20 minutes.  Add the spices, ground beef, tomatoes, kidney beans, and black beans to the peppers.  String constantly, bring to a boil for 5 minutes, then reduce the heat to low and let simmer for 10 minutes, uncovered.  Add the beer and stir in.  Let simmer for another 5 minutes.  Serve and top with the sour cream, green onions, and cheese.