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Jul 24, 2014

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Beer, Black Bean and Beef Chili

  • 2 pounds ground beef
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 poblano chilies, finely diced
  • 1 red bell pepper, finely diced
  • 2 tsp coriander
  • 1 Tbsp cumin
  • 2 1/2 Tbsp chili powder
  • 2 cups Dark Ale beer
  • 3 28-oz cans plum tomatoes, with juice
  • 2 1/2 cups canned black beans, drained and rinsed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper

    In large soup pot over medium-high heat, place ground beef. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes.

    Stir in onion, garlic, chilies and red pepper; sauté until onions are tender, about 8 more minutes.

    Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes.

    Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.

    8 Servings

    Kim D. Krebs, Norfolk, VA.

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