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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
2 onions, chopped |
2 bell peppers, cut into 1/2-inch pieces |
4 cloves garlic, chopped |
2 pounds ground beef |
1 6-ounce can tomato paste |
1/4 cup chili powder |
2 teaspoons ground cumin |
2 12-ounce bottles lager beer |
2 19-ounce cans kidney beans, rinsed |
1 28-ounce can diced tomatoes |
kosher salt and black pepper |
corn bread (store-bought or from a mix) |
toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, cheddar, and toasted pumpkin seeds) |
Directions:
1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes. Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.
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