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Chef Andrea Curto |
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8 Servings |
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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 Tbls cumin
2 1/2 Tbls 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. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes. Stir in onion, garlic, chilies and red pepper; sauté 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. |
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Per Serving: 437 calories; 30 g protein; 30 g carbohydrate; 20 g fat; 7.8 g saturated fat
Try this recipe with Beer Cornbread. |
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Beer Cornbread; Beer, Black Bean and Beef Chili; Cumin Cured Lamb with Beer Glaze; Beer Cream Corn |