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Beef and Dark Beer Chili
Created by Bopper7, Tuesday, 13 October 2009
none
Ingredients
At a glance
Categories
Serves
6
- 3/4 tablespoon cumin seed
- 1/2 tablespoon coriander seed
- 1kg minced beef
- 1 tablespoon groundnut or sunflower oil
- 2 onions, chopped
- 2 red bell peppers, chopped
- 1 jalapeno, stemmed and chopped
- 3 1/2 tablespoons chili powder
- 1 teaspoon chipotle chilies, chopped
- 2 tins whole tomatoes with juice, chopped
- 1 tin kidney beans, drained
- 180ml dark beer (like stout)
- Sour cream
- spring onions, thinly sliced
- Grated cheddar cheese
- Salt and pepper
Method/steps
- Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.
- Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.
- Meanwhile, pour the oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes.
- Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes.
- Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour cream and a sprinkling of spring onions and cheese.
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