Beef Chili With Beer Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Spanish onion | 1 Medium, chopped | |
| Garlic | 4 Clove (5gm), pressed | |
| 1 pound beef stew meat, cut in 1-inch cubes, or ground beef | ||
| Chili powder | 3 Tablespoon | |
| Dried oregano | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Beer | 1 12 Ounce | |
| 2 canned chipode chiles (smoked jalaperios) in adobo sauce or 2 dried chipode chiles, chopped | ||
| Water | 1 Cup (16 tbs) | |
| Crushed tomatoes | 1 28 Ounce (OPTIONAL INGREDIENTS) | |
| 2 16-ounce cans dark red kidney beans or black beans, drained and rinsed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a large skillet over a medium-low flame. When the oil is hot, add the onion and garlic, and cook until golden, about 5 minutes. Add the beef, herbs, and spices, and cook until the beef is well browned. Remove any excess fat from the pan. Add the beer, chipotles, and water, and cook for about 1 hour, or until the beef is tender. Do not let it boil. If a spicy, beef-only chili is desired, it can be served at this point.
2. Add the tomatoes and/or beans, if desired, and cook for 20-30 minutes, or until the beans have softened a bit.
3. Add salt and pepper to taste, and serve with your choice of topping.
2. Add the tomatoes and/or beans, if desired, and cook for 20-30 minutes, or until the beans have softened a bit.
3. Add salt and pepper to taste, and serve with your choice of topping.
Chef
