Beef and Dark Beer Chili

Name: Beef and Dark Beer Chili
Yield: 4 servings
Ingredients: 1 1 1/2 tablespoons ground cumin; 1 1 tablespoon ground coriander; 1 5 pounds ground chuck; 1 2 tablespoons canola oil; 1 2 1/2 pounds onions, coarsely chopped; 1 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces; 1 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces; 1 2 large jalapeño chiles with seeds, chopped (about 1/3 cup); 1 7 tablespoons chili powder; 1 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*; 1 2 28-ounce cans crushed tomatoes with added puree; 1 2 15-ounce cans kidney beans, drained; 1 1 12-ounce bottle dark beer (such as stout); 1 Sour cream; 1 Chopped green onions; 1 Coarsely grated extra-sharp cheddar cheese; 1 *Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

From the kitchen of Carly

Deep, smoky chili built on toasted cumin and coriander, loaded with five pounds of beef and dark beer for richness. Jalapeños and chipotles add heat; bell peppers bring sweetness. This is serious, satisfying comfort food.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 tablespoons ground cumin
11 tablespoon ground coriander
15 pounds ground chuck
12 tablespoons canola oil
12 1/2 pounds onions, coarsely chopped
11 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
11 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
12 large jalapeño chiles with seeds, chopped (about 1/3 cup)
17 tablespoons chili powder
12 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
12 28-ounce cans crushed tomatoes with added puree
12 15-ounce cans kidney beans, drained
11 12-ounce bottle dark beer (such as stout)
1Sour cream
1Chopped green onions
1Coarsely grated extra-sharp cheddar cheese
1*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

Instructions

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. 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.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese.