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Beer, Black Bean and Beef Chili
2 pounds ground beef
1 onion, diced
5 cloves garlic, minced
2 poblano chilies, finely diced
1 red bell pepper, finely diced
2 tsp coriander
1 Tbsp cumin
2 1/2 Tbsp chili powder
2 cups Dark Ale beer
3 28-oz cans plum tomatoes, with juice
2 1/2 cups canned black beans, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In large soup pot over medium-high heat, place ground beef. Saut� ground beef in large soup pot over high heat until browned, about 8 minutes.
Stir in onion, garlic, chilies and red pepper; saut� until onions are tender, about 8 more minutes.
Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes.
Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.
8 Servings
Kim D. Krebs, Norfolk, VA.
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