Beer & Beef Chili

Beer & Beef Chili

Warm flavors with a subtle kick make this chili the perfect winter comfort food.
Warm flavors with a little kick make this chili the perfect winter comfort food! ciLiving's own Matt Metcalf shares his recipe for beer and beef chili! Please note the modified ingredient list below:

PREP TIME: 15 minutes
COOKING TIME: 45 minutes

1 lb. stew meat
1 red pepper (diced)
1 large onion (diced)
1 clove garlic (diced)
1/2 c. carrot (shredded)
1/2 c. cilantro
1/2 c. enchilada sauce
1/3 c. chipotle meat marinade
2 cans
roasted tomatoes (diced) [Trust me- it's worth the extra 30 cents! -M]
2 T. basil
1 T. cumin
1 T. garlic salt
1 T. onion powder
1 t. cayenne
2 t. chili powder
1 can kidney beans
1 can pinto beans [I like a nice bean-to-beef balance, so if you don't like your chili too beany, cut back or eliminate this ingredient. -M]
1 can beer [While I used Bud Light on the show, I'd recommend a darker beer with more fullness, similar to an Amber Bock]

+Brown stew meat in a pot on medium-high heat (5 minutes)
+Add diced onion, diced red pepper, garlic; sauté with meat still at medium-high heat (5 minutes)
+Add enchilada sauce, marinade, spices; cook on medium-high heat (5 minutes)
+Stir in tomatoes, shredded carrot, beans, beer; cook on medium-high heat (30 minutes)
+Remove from heat; garnish with cilantro; cool and serve

+For a more elegant look, use carrot peelings rather than shreds
+Mix and match peppers 
+Serve topped with four-cheese shredded cheese
+Serve topped with onion dip or sour cream
+Salt & pepper to taste
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