BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- 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.
- Stir in beer. 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.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
BEEF AND DARK BEER CHILI
This Beef and Dark Beer Chili is perfect for serving to a large crowd.
Provided by RecipeGirl.com (from Bon Appetit)
Categories Main Course
Time 1h25m
Number Of Ingredients 14
Steps:
- Toast the cumin and coriander in a skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté the beef in a heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the onions, all bell peppers, and jalapeños. Sauté until the vegetables begin to soften, about 15 minutes. Add the mixture to the pot with the meat. Mix in the toasted spices, chili powder, and chipotle chiles. Add the crushed tomatoes, beans and beer. Bring the chili to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
- Ladle the chili into bowls. Serve with sour cream, green onions and cheese.
Nutrition Facts : ServingSize 1 serving, Calories 561 kcal, Carbohydrate 32 g, Protein 33 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 456 mg, Fiber 9 g, Sugar 11 g
BEEF AND DARK BEER CHILI
Provided by David Burke
Categories Bean Beef Onion Pepper Tomato Sauté Super Bowl High Fiber Fall Winter Jalapeño Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- 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.
EASY STOUT BEER CHILI RECIPE BY TASTY
Here's what you need: olive oil, ground beef, pepper, salt, large onion, kidney bean, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, stout beer, shredded cheddar cheese, sour cream, fresh chive
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
- Once browned, remove the beef and set aside.
- In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
- Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
- Serve with shredded cheddar, sour cream and chives.
- Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
- Enjoy!
Nutrition Facts : Calories 821 calories, Carbohydrate 78 grams, Fat 30 grams, Fiber 22 grams, Protein 55 grams, Sugar 13 grams
BEEF AND DARK BEER CHILI
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. Recipe from Bon Appetit.
Provided by Kit..ty Of Canada
Categories Meat
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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 jalapenos. 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.
Nutrition Facts : Calories 520.3, Fat 20.4, SaturatedFat 6.5, Cholesterol 122.8, Sodium 581, Carbohydrate 40.4, Fiber 10.3, Sugar 8.1, Protein 45
BEER CHILI
I'm not sure if this came from a published recipe or not, but it's been a family favorite. You can make it as mild or as hot as you like. I recently made this for a chili party and out of the 7 different kinds of chili recipes that were there, this was the only one that was empty at the end of the night. In order for it to be a thicker chili you must use the Carol Shelby's chili seasoning mix that come in the little brown box. If you don't use this mix, it will be more like soup than chili.
Provided by kline77
Categories Beans
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain 1 lb.of hamburger.
- While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
- Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.).
- Open chili spice package. You will find 4 packets of different spices.
- Add larger package of chili spices first and stir.
- Add salt packet to taste (I usually end up adding all of this one); stir.
- Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet).
- If you like thick chili, follow directions on package for use of masa flour to thicken.
- Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
- We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.
Nutrition Facts : Calories 253.7, Fat 9, SaturatedFat 3.4, Cholesterol 38.6, Sodium 693.1, Carbohydrate 24.9, Fiber 4.9, Sugar 7.9, Protein 16.3
BEEF AND DARK BEER CHILI
Steps:
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Saute 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 jalapenos. Saute until vegetables are softened, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder and chipotles. 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. Ladle chili into bowls. Serve with sour cream, green onions and cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SLOW COOKER CHILI WITH BEER
Great on cold nights. Add crushed saltines into your bowl before putting the chili in if you like it thicker.
Provided by Morgan Hebert
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 4h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
- Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
- Cook on High 4 to 5 hours.
Nutrition Facts : Calories 305 calories, Carbohydrate 29.8 g, Cholesterol 45.9 mg, Fat 10.2 g, Fiber 9.5 g, Protein 21.5 g, SaturatedFat 3.7 g, Sodium 1329.6 mg, Sugar 4.5 g
SLOW-COOKER BEEF AND BEER CHILI
Looking for a hearty slow cooked dinner? Then check out this beef and beer chili made with Muir Glen® tomatoes and Progresso® beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 4
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
- Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
- Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 580, Carbohydrate 53 g, Fiber 14 g, Protein 42 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1640 mg
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From bonappetit.com
4.2/5 (76)Estimated Reading Time 1 minServings 10-12
- 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.
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