Beef and Stout Chili

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  • 5 pounds lean ground beef (ground sirloin is great!)
  • Vegetable oil
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 large yellow onions, diced
  • 3 pounds assorted bell peppers, diced
  • 2 jalapeño chilies, minced (for less heat, remove seeds and ribs)
  • 1/3 cup chili powder 1 teaspoon chipotle powder (for a less spicy chili, use ancho powder)
  • Salt and freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans kidney or black beans, drained
  • 1 (12-ounce) bottle of stout beer
  • Garnish: Sour cream, sliced green onions, coarsely grated extra-sharp cheddar cheese


Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add enough oil to just coat bottom of pan. Add beef; stir occasionally until browned. Remove from pan and set aside. Add cumin and coriander. Cook about 30 seconds, or until spices are fragrant. Add onions, peppers and jalapeños. Season with salt and pepper. Sauté until vegetables begin to soften, about 15 minutes. Add chili powder and chipotle powder; stir about one minute.  Add beef, tomatoes, beans and beer. Bring to boil, stirring occasionally. Reduce heat and simmer about one hour, stirring often. Adjust seasoning. Serve hot with your favorite garnishes. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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