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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This chili has a mild smokey flavor. For more heat, increase the amount of chipotle peppers. Ingredients:
2 tablespoons vegetable oil |
2 yellow onions, chopped |
1 red bell pepper, chopped |
6 garlic cloves, minced |
1/4 cup chili powder |
1 tablespoon cumin |
2 teaspoons ground coriander |
3 lbs ground beef |
2 (15 1/2 ounce) cans dark red kidney beans, rinsed |
1 (28 ounce) can diced tomatoes |
1 (28 ounce) can crushed tomatoes |
2 chipotle chiles, plus |
1 tablespoon adobo sauce, pureed |
salt, to taste |
1 (12 ounce) bottle beer (preferably shiner bock or alaskan amber) |
Directions:
1. Heat the oil in a large Dutch oven over medium heat. Add the onions, bell pepper, chili powder, cumin and 1 teaspoon salt. Cook until softened.
2. Stir in the garlic and beef; cook, breaking up the beef, until no longer pink.
3. Stir in the beans, diced tomatoes with their juice, crushed tomatoes, and chipotle puree. Bring to a simmer, cover, and cook for 45 minutes.
4. Add beer and continue to simmer, uncovered another 45 minutes. Taste for seasoning.
5. Serve topped with cheese and sour cream.
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