You will love this beef chili recipe, a family favorite perfect for Fall!
Servings4people
Ingredients
* 5 Tbs. vegetable oil
* 3 lb. ground beef
3 large yellow onionsfinely chopped
8 garlic clovesminced
1 jalapeño chileseeded and finely chopped
1/2 cup chili powder
2 Tbs. ground cumin
1 Tbs. ground oregano
2 tsp. ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock
1 can 28 oz. crushed tomatoes
1 can 15 oz. kidney beans rinsed and drained
1 can 15 oz. pinto beans rinsed and drained
Salt and freshly ground pepperto taste
Instructions
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
Add the kidney and pinto beans. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.