Beefy Game-Day Beer Chili

Beefy Game-Day Beer Chili

Beefy Game-Day Beer Chili


Print
Serves
8-10
Ingredients

2 tbsp (30 ml) olive oil, divided 
2 1⁄2 lbs (1.2 kg) ground beef 
1 1⁄2 cups (105 g) diced white or yellow onion 
2 medium poblano peppers, seeded and chopped 
2 tsp (6 g) minced garlic 
1 (28-oz [800-g]) can crushed tomatoes with added puree 
2 (14.5-oz [410-g]) cans re-roasted diced tomatoes, undrained 
1 (11.2-oz [314-ml]) bottle dark beer (I like Guinness Stout) 
1 (8-oz [170-g]) can tomato sauce 
1⁄4 cup (36 g) chili powder
2 tbsp (20 g) ground cumin
2 tbsp (4 g) dried oregano 
2 tsp (6 g) ground coriander 
1⁄2 tsp red pepper akes, or to taste, optional 
Freshly ground black pepper, to taste 
1 (16-oz [455-g]) can kidney beans, rinsed and drained 
1 (16-oz [455-g]) can pinto beans, rinsed and drained 

OPTIONAL TOPPINGS 
Sour cream, thinly sliced green onions, grated sharp cheddar cheese 
 

Directions

Reprinted with permission from Foolproof Family Slow Cooker by Valerie Brunmeier, Page Street Publishing Co. 2019 Photo credit: Valerie Brunmeier and Jake Brunmeier Author’s Instagram: @fromvalerieskitchen, Publisher: @pagestreetpublishing

In a large skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the beef and cook for 5 to 6 minutes, stirring to crumble the meat, until no pink remains. Drain o as much of the grease as possible from the skillet and transfer the beef to the insert of a 6-quart (5.5-L) slow cooker. 

Add the remaining 1 tablespoon (15 ml) of olive oil to the skillet and reduce the heat to medium. Add the onion and poblanos. Sauté for several minutes, then add the garlic and cook another 1 to 2 minutes, until the onion and peppers have softened. 
Transfer the onion mixture to the slow cooker with the beef. Add the crushed tomatoes, diced tomatoes, beer, tomato sauce, chili powder, cumin, oregano, coriander, red pepper flakes (if using) and black pepper. Stir the mixture to combine it well.

Cover and cook for 6 hours on low or for 3 hours on high. Add the rinsed and drained kidney and pinto beans, then cover and continue to cook for an additional 30 to 60 minutes. 

Garnish individual servings with the optional toppings, as desired.