Chili for a Crowd

chili-for-crowd
Photo by Rob Howard
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  • Serves 8
  • Hands-On Time
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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 1tablespoon 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 2pounds ground beef
  6. Check 1 6-ounce can tomato paste
  7. Check 1/4cup chili powder
  8. Check 2teaspoons ground cumin
  9. Check 212-ounce bottles lager beer
  10. Check 219-ounce cans kidney beans
  11. Check 128-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.