Beef and Beer Chili
Why I Love This Recipe
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.
Ingredients You'll Need
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
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.
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.
