Using beer in chili adds incredible flavor to an underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm-weather cookout, and it will make a great side to those grilled burgers and dogs. Just have some insulated cups around — and maybe some hot sauce — and you'll be in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Ingredients
- vegetable oil: 1 Tbsp
- lean ground beef: 2 pound
- onion: 1 piece (diced)
- salt: 2 tsp
- ground ancho Chili powder: 3 Tbsp
- garlic: 3 clove (minced)
- ground cumin: 1 Tbsp
- paprika: 1 tsp
- ground black pepper: 1 tsp
- ground cinnamon: 0.125 tsp
- beer: 1 bottle (12 ounce bottle)
- water: 2 cups (or as needed)
- tomato puree: 1 cup
- unsweetened cocoa powder: 1 tsp
- oregano: 0.25 tsp (dried)
- ground cayenne pepper: 0.25 tsp
- pinto beans, drained and rinsed well: 2 cans (12 ounce cans)
- poblano pepper: 0.66667 cup (diced)
Metric Conversion
Stages of cooking
-
Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
-
Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
-
Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick. Chef John
