Author Notes
Rich & hearty, with a touch of sweetness. With stout beer, kidney beans, ground beef, molasses and brown sugar. —Holly
Ingredients
- For The Chili:
-
2 tablespoons
olive oil
-
2 cups
yellow onion, chopped
-
1 1/2 teaspoons
salt and pepper
-
4
cloves garlic, minced
-
2 tablespoons
fresh oregano (or 1 teaspoon dried)
-
1/3 cup
chili powder
-
2 tablespoons
ground cumin
-
1 tablespoon
ground coriander
-
3/4 teaspoon
cayenne
-
2 pounds
lean ground beef (or ground turkey)
-
2
15-ounce cans kidney beans, drained & rinsed
-
1
28-ounce can fire roasted diced tomatoes
-
4 tablespoons
tomato paste
-
2 tablespoons
molasses
-
1 tablespoon
brown sugar
-
18 ounces
stout beer (about 1 1/2 bottles)
- For Serving:
-
shredded cheddar cheese
-
sliced scallions
-
sour cream
-
cilantro
-
fresh or jarred jalapenos
Directions
-
Heat the oil in a large pot. Add the onions and season with ½ teaspoon salt and pepper. Cook on medium high heat, stirring occasionally, until softened, about 6 minutes.
-
Stir in the garlic and oregano and cook for 1 more minute.
-
Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
-
Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.
-
Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.
-
Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.
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