Beef, Bean and Beer Chili
This beef, bean and beer chili will be sure to warm you up on these CHILLY winter nights. Best served with your favourite beer and good company.
By Just Beer Community Collection on Dec. 02, 2016
- 1 bottle of beer
- 1 onion (diced)
- 2 lbs lean ground beef
- 2 tsp salt
- 3 cloves garlic (minced)
- 3 tbsp ancho chile powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp cinnamon
- 1 tbsp vegetable oil
- 1 tsp unsweetened cocoa powder
- 1/4 tsp dried oregano
- 1/4 tsp ground cayenne pepper
- 2 cups water
- 1 cup tomato puree
- 2/3 cup green pepper (diced)
- 2 (12 ounces) cans pinto beans (drained and rinsed well)
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes.
- Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
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