Beef And Dark Beer Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 tablespoon ground cumin
• 1 tablespoon ground coriander
• 5 lbs ground chuck
• 2 tablespoons canola oil
• 2 1/2 lbs onions, coarsely chopped
• 1 1/2 lbs red bell peppers, seeded, cut into 1/2-inch pieces
• 1 1/2 lbs yellow bell peppers, seeded, cut into 1/2-inch pieces
• 2 large jalapeno chiles, with seeds, chopped (about 1/3 cup)
• 7 tablespoons chili powder
• 2 teaspoons packed minced canned chipotle chiles in adobo
• 2 (28 ounce) cans crushed tomatoes in puree
• 2 (15 ounce) cans kidney beans, drained
• 1 (12 ounce) bottle dark beer (such as stout)
• sour cream
• chopped green onion
• coarsely grated extra-sharp cheddar cheese

Recipe

• 1 toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. cool.
• 2 sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
• 3 heat oil in large skillet over medium-high heat. add onions, all bell peppers, and jalapenos. sauté until vegetables begin to soften, about 15 minutes.
• 4 add mixture to pot with meat.
• 5 mix in toasted spices, chili powder, and chipotle chiles.
• 6 add crushed tomatoes, beans, and beer.
• 7 bring chili to boil, stirring occasionally. reduce heat and simmer 20 minutes, stirring often.
• 8 season with salt and pepper.
• 9 do ahead can be made ahead. cool slightly. refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). rewarm over medium-low heat.
• 10 ladle chili into bowls. serve with sour cream, green onions, and cheese.