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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers. Ingredients:
1 tablespoon canola oil |
12 ounces ground sirloin |
1 1/2 cups chopped onion |
1 tablespoon chili powder |
1 teaspoon hot paprika |
5 garlic cloves, minced |
1 (12-ounce) bottle dark beer |
1/2 cup salsa verde |
1 (4-ounce) can diced green chiles, undrained |
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed |
1 (15-ounce) can organic kidney beans, rinsed and drained |
1/4 cup (1 ounce) shredded sharp cheddar cheese |
1 green onion, sliced |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.
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