Chili for a Crowd

chili-for-crowd
Photo by Rob Howard
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Calories 30% calories from fat
    • Fat 12 g
    • Cholesterol 69 mg
    • Sodium 842 mg
    • Protein 30 g
    • Carbohydrate 26 g
    • Sugar 8 g
    • Fiber 7 g

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 2 onions, chopped
  3. Check 2 bell peppers, cut into 1/2-inch pieces
  4. Check 4 cloves garlic, chopped
  5. Check 2 pounds ground beef
  6. Check 1 6-ounce can tomato paste
  7. Check 1/4 cup chili powder
  8. Check 2 teaspoons ground cumin
  9. Check 2 12-ounce bottles lager beer
  10. Check 2 19-ounce cans kidney beans
  11. Check 1 28-ounce can diced tomatoes
  12. Check kosher salt and black pepper
  13. Check corn bread
  14. Check toppings (such as sour cream, radishes, scallions, avocados, jalapenos, cilantro, Cheddar, and toasted pumpkin seeds)

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
  3. Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.