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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Well I didn't have any thing to do one day so I played around with this chili to make it taste better so I opened the refrigerator and saw this one bottle of beer and in the pot it goes oh what a good flavor this gave the chili. Read more . We love it served with Southern cornbread without sugar. A little sour cream on top of shredded sharp Cheddar cheese. Can be made spicier by adding more chili powder and cumin plus I add cayenne powder to it to. Ingredients:
1 medium red onion chopped |
1 medium bell pepper chopped |
8 o.z extra lean ground beef |
4 cloves garlic, crushed |
1-1/2 tbsp. chili powder |
2 tsp. ground cumin |
2 tsp. cayenne pepper or to taste |
1 tsp. sugar |
1/2 tsp. salt |
1/2 tsp. dried oregano, crushed |
1 (19-oz.) can dark red kidney beans, drained |
1 (14.5 oz.) diced tomatoes, undrained |
1 (14-oz.) can beef broth |
1 (12-oz.) bottle beer any brand |
1 tbsp. yellow cornmeal |
1 tbsp. lime juice |
Directions:
1. Combine first 4 ingredients in a large Dutch oven over medium heat.
2. Cook 5 minutes until beef is browned, stirring to crumble.
3. Stir in chili powder, cumin, cayenne, sugar and salt, cook 1 minute.
4. Add oregano and next 4 ingredients (through beer) to pan, bring to boil.
5. Reduce heat and simmer 15 minutes.
6. Stir in cornmeal, cook 5 minutes.
7. Stir in lime juice.
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