Serve with rice, cornbread or polenta.
Beef Chili with Beer
Author: Sally Sampson
- 1 teaspoon canola oil
- 1 Spanish onion, chopped
- 4 garlic cloves, chopped
- 1 pound beef stew meat, cut in 1 inch cubes
- 2 - 4 tablespoons chili powder
- 2 tablespoons dried Greek oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 12 ounce bottle beer (any kind will do)
- 2 chipotle chilies (smoked jalapenos) in adobe or 2 dried chipotle chilies, chopped
- 1 cup water
- 1 28 ounce can crushed tomatoes
- 2 16 ounce cans dark red kidney beans, drained and rinsed
- Salt and pepper to taste
- Heat a large skillet over a medium low flame and add oil. When the oil is hot, add onion and garlic cloves and cook until golden, about 5 minutes. Add beef, herbs and spices and cook until the beef is coated and well browned. Remove any excess fat from the pan. Add beer, chipotles and water and cook for about 1 hour or until the beef is tender. Do not let it boil. If necessary, add salt. If a spicy beef only chili is desired, it can be served at this point.
- Add tomatoes and cook for 20 minutes. If a spicy beef chili without beans is desired, it can be served at this point.
- Add kidney beans and cook 20 - 30 minutes or until beans have softened a bit.
- Add salt and pepper to taste.
- Serve with choice of chopped cilantro, cheddar or monterey jack cheese, red or yellow bell peppers, sour cream, yogurt, chopped scallions, chopped green or black olives......
If you absolutely can’t find chipotle chilies, you can substitute jalapeno peppers. Can substitute beef cubes with ground beef can freeze.