Recipes

This is an easy recipe, it's not quite what I want it to be yet. I'm aiming for a thicker "broth" in the future with the spice level kicked up a bit. This is a good recipe nonetheless, and fairly easy.

Beef and Beer Chili

1 1/2 cups chopped red onion (about 1 medium)

1 cup chopped red bell pepper (about 1 small)

8 ounces extralean ground beef

2 garlic cloves, minced

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 (19-ounce) can red kidney beans, drained

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can beef broth

1 (12-ounce) can/bottle beer (I used Miller)

1 tablespoon yellow cornmeal (I used 1 1/2 Tbsp)

1 tablespoon fresh lime juice (omitted)

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

*As a sidenote, the recipe below includes the minimum cook time instructions, but after bringing it to a boil and then simmering I cut the heat down as low as it would go, covered the pot and let all the flavors marry for about an hour.