I have never made chili before this fall so my goal this year is to try a few different meats/recipes and then come up with my favorite combination of flavors. This week I picked this beef and beer recipe.
- 1/2 Tbsp whole cumin
- 1/2 tsp coriander
- 1 lb ground beef
- 1 Tbsp vegetable oil
- 1 onion
- 1 yellow and 1 red peppers
- 1 serrano pepper
- 1/2 red jalapeño
- 1/2 Tbsp hot chili powder
- salt & pepper to taste
- 3 canned chipotle chiles in adobo sauce, minced
- 1 14 oz tomatoes
- 1 14 oz kidney beans
- 1/2 bottle Sam Adams coffee stout
- sharp cheddar cheese as toping
Roast the cumin and the coriander until they start to pop. Ground the spices using a mortar and pestle.
In a large skillet, cook the ground beef over medium heat until no longer pink (8-10min). Meanwhile, chop the onion and peppers. Heat oil in another skillet over medium-heat. Add the onion and peppers to the skillet and cook until they begin to soften (15-20min). I love all the different colors 🙂
Bring mixture to a boil. Cover and reduce the heat to a simmer. I have simmered mine for almost 2 hrs because I wanted to let the flavors combine longer, but if you are in a rush, 30 min is probably fine. Season with salt and pepper.
Ladle into a bowl and enjoy 🙂 I served mine with sharp cheddar cheese and fresh bread. I was a bit worried about using a coffee stout, but the flavors mixed in very nicely in the end. Overall, it turned out a bit spicy, so next time I may skip the chili powder. Looking forward to receiving my oven this week so I can bake some corn muffins for my next chili recipe 😉