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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) beef stew meat cut in 1 inch cubes or ground beef |
12 oz bottle(s) beer |
1 28 ounce(s) can of crushed tomatoes |
2 16 ounce(s) cans of kidney or black bean drained and rinsed |
1 - 3 tablespoon(s) chili powder |
2 can(s) chipotle chilis (smoked jalepenos in adobo sauce) or 2 dried chipolte chilis chopped |
4 cloves of garlic chopped or pressed |
2 tablespoon(s) dried oregano |
1 teaspoon(s) ground cinnemon |
1 teaspoon(s) ground cumin |
1 teaspoon(s) olive oil |
1 med onion chopped |
pepper |
salt |
1 cup(s) water |
Directions:
1. Heat the oil in a large skillet over a medium low flame. When the oil is hot, add the onion and garlic, and cook until golden, about 5 minutes. Add the beef, herbs, and spices, and cook until the beef is well browned. Remove any excess fat from the pan. Add the beer, chipoltes, and water, and cook for about one hour, or until the beef is tender. Do not let it boil. If a spicy, beef-only chili is desired, it can be served at this point.
2. Add the tomatoes and/or beans, if desired, and cook for 20 - 30 minutes, or until the beans have softened a bit.
3. Add salt and pepper to taste, and serve with your choice of toppings.
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