Easy Stout Beer Chili Recipe By Tasty Food
EASY STOUT BEER CHILI RECIPE BY TASTY
Here's what you need: olive oil, ground beef, pepper, salt, large onion, kidney bean, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, stout beer, shredded cheddar cheese, sour cream, fresh chive
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
- Once browned, remove the beef and set aside.
- In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
- Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
- Serve with shredded cheddar, sour cream and chives.
- Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
- Enjoy!
Nutrition Facts : Calories 821 calories, Carbohydrate 78 grams, Fat 30 grams, Fiber 22 grams, Protein 55 grams, Sugar 13 grams
BEEF AND DARK BEER CHILI
Provided by David Burke
Categories Bean Beef Onion Pepper Tomato Sauté Super Bowl High Fiber Fall Winter Jalapeño Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
BEER CHILI
I'm not sure if this came from a published recipe or not, but it's been a family favorite. You can make it as mild or as hot as you like. I recently made this for a chili party and out of the 7 different kinds of chili recipes that were there, this was the only one that was empty at the end of the night. In order for it to be a thicker chili you must use the Carol Shelby's chili seasoning mix that come in the little brown box. If you don't use this mix, it will be more like soup than chili.
Provided by kline77
Categories Beans
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain 1 lb.of hamburger.
- While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
- Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.).
- Open chili spice package. You will find 4 packets of different spices.
- Add larger package of chili spices first and stir.
- Add salt packet to taste (I usually end up adding all of this one); stir.
- Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet).
- If you like thick chili, follow directions on package for use of masa flour to thicken.
- Continue to simmer and stir. It's ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
- We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.
Nutrition Facts : Calories 253.7, Fat 9, SaturatedFat 3.4, Cholesterol 38.6, Sodium 693.1, Carbohydrate 24.9, Fiber 4.9, Sugar 7.9, Protein 16.3
BEEF AND DARK BEER CHILI
Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. Recipe from Bon Appetit.
Provided by Kit..ty Of Canada
Categories Meat
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
- Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapenos. Sauté until vegetables begin to soften, about 15 minutes.
- Add mixture to pot with meat.
- Mix in toasted spices, chili powder, and chipotle chiles.
- Add crushed tomatoes, beans, and beer.
- Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
- Season with salt and pepper.
- DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Nutrition Facts : Calories 520.3, Fat 20.4, SaturatedFat 6.5, Cholesterol 122.8, Sodium 581, Carbohydrate 40.4, Fiber 10.3, Sugar 8.1, Protein 45
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