RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1948
| View Recipe |
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| Recipe Name: |
Beef and Dark Beer Chili |
| Source: |
, February 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Sam Adams Cream Stout has a malty sweetness that's just right. |
| Comments: |
Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
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Ingredients:
2 Tablespoons oil, canola
1.5 Pounds bell pepper, yellow seeded, cut into 1/2-in pieces
56 Ounce(wt)s tomatoes, crushed in puree if you can find it
12 fl ozs beer, dark
1 to taste cheese, cheddar extra sharp Vermont
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Directions:
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese. |
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| Nutrition per Serving: |
| Calories: |
975 |
Total Carbs: |
79.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
161.2 |
Fat: |
166.6 |
Protein: |
57.98 |
| Fiber: |
18.92 |
Sodium: |
1246.98 |
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