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Beer Chili

Beer Chili



  1. Heat oil in large, heavy pot over medium-high heat. Season beef cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef aside once browned.
  2. Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.
  3. Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.
  4. Add beans and green chiles; cook an additional hour.
  5. Season to taste with salt and pepper if desired.
  6. Serve with your choice of toppings.

Serves 8-10 (makes about 15 cups)

Cornbread is also an excellent accompaniment.

Nutritional information: Calories: 364 Fat: 14 g Saturated Fat: 4 g Cholesterol: 90 mg Carbohydrate: 23 g Dietary Fiber: 3 g Protein: 37 g Sodium: 693 mg Iron: 37% of Daily Value

Recipe adapted from The Book of Spanish Cooking by Hilaire Walden

Recipe and photo credit: Certified Angus Beef


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