beer-chili

(I have modified this recipe from one I found online)

YIELD  Makes 10 to 12 servings

INGREDIENTS

•1 1/2 tablespoons ground cumin

•1 tablespoon ground coriander

•1-1/2 pound ground chuck

•2 tablespoons canola oil

•1 very large yellow onion, coarsely chopped

•1 red bell pepper, 1 green and 1 yellow, seeded, cut into 1/2-inch pieces

•1-2 large jalapeño chiles with seeds, chopped (use one if you don’t like it very spicy)

4-6 garlic cloves, minced

•3 tablespoons chili powder (don’t use the “hot” kind)

•2 teaspoons (packed) minced canned chipotle chiles in adobo sauce* (can do without, if you can’t find it, just add a little more jalapeño pepper)

•1 28-ounce can crushed tomatoes, with juice

•1-2  15-ounce cans kidney beans, drained (I used 2 cans, as we love the beans, but you can use 1 as well)

•1 12-ounce bottle dark beer (such as Guinness, porter or stout)

•Sour cream

•Chopped green onions

•Coarsely grated extra-sharp cheddar cheese

Macaroni, cooked per package instructions (use enough for the number of portions you are serving as if this was a side dish. You don’t need that much)

(Optional:  I had some fresh tomatoes that were overripe, so I diced them and added to the chili)

PREPARATION

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool in small bowl.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.  Drain off excess fat.  Heat oil in large skillet over medium-high heat (I used the same large skillet that I browned the spices). Add onions and all bell peppers. Sauté for 5 minutes, and then add garlic and jalapeños; continue sautéing for another 8 minutes or so, until vegetables begin to soften. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and 1/2 the beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. Continue to simmer to desired consistency, adding remainder of beer as it reduces. Bring water to boil for macaroni.  While the macaroni boils, bring the chili back to boil. Drain macaroni and put in bottom of bowls.

Ladle chili into bowls on top of noodles. Sprinkle the cheddar cheese over the chili, top with sour cream and green onions.  Store or freeze leftovers.