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Beef and Dark Beer Chili

Kraft Memeber Recipe
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Makes: 10 to 12 servings Total Time: 1 hr 30 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 1 1/2 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 5 lb. ground chuck
  • 2 Tbsp. canola oil
  • 2 1/2 lb. onions, coarsely chopped
  • 1 1/2 lb. red bell peppers, seeded, cut into 1/2-inch pieces
  • 1 1/2 lb. yellow bell peppers, seeded, cut into 1/2-inch pieces
  • 2 large jalapeno chilies with seeds, chopped
  • 7 Tbsp. chili powder
  • 2 tsp. (packed) minced canned chipotle chilies in Adobo sauce
  • 2 cans (28 oz. each) crushed tomatoes with added puree
  • 2 cans (15 oz. each) kidney beans, drained
  • 1 bottle (12 oz.) dark beer (such as stout)
  • Sour cream
  • Chopped green onions
  • Coarsely grated extra-sharp cheddar cheese
make it
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Saute 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. Saute until vegetables are softened, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder and chipotles. 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. Ladle chili into bowls. Serve with sour cream, green onions and cheese.
The cooking time for the chili is the minimum; feel free to let the chili simmer for several hours. Not only will the chili be thicker, but the flavors will be deeper.

*Even better the next day!
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