Beef and Beer Chili
INGREDIENTS
  • 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)
DIRECTIONS
  1. 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.
  2. Beef and Beer Chili
  3. 1 1/2 cups chopped red onion (about 1 medium)
  4. 1 cup chopped red bell pepper (about 1 small)
  5. 8 ounces extralean ground beef
  6. 2 garlic cloves, minced
  7. 1 1/2 tablespoons chili powder
  8. 2 teaspoons ground cumin
  9. 1 teaspoon sugar
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon dried oregano
  12. 1 (19-ounce) can red kidney beans, drained
  13. 1 (14.5-ounce) can diced tomatoes, undrained
  14. 1 (14-ounce) can beef broth
  15. 1 (12-ounce) can/bottle beer (I used Miller)
  16. 1 tablespoon yellow cornmeal (I used 1 1/2 Tbsp)
  17. 1 tablespoon fresh lime juice (omitted)
  18. 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.
  19. *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.
RECIPE BACKSTORY
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. *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.