Chili for a Crowd

Chili for a Crowd
Rob Howard
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preparation
25
minutes
cooking
50
minutes
Serves 8

Ingredients

1
tablespoon
olive oil
2
onions, chopped
2
bell peppers, cut into 1/2-inch pieces
4
cloves garlic, chopped
2
pounds
ground beef
1 6-ounce
can tomato paste
1/4
cup
chili powder
2
teaspoons
ground cumin
2
12-ounce
bottles lager beer
2
19-ounce
cans kidney beans
1
28-ounce
can diced tomatoes
kosher salt and black pepper
corn bread
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.

 

October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 30%
  • Fat 12 g
  • Cholesterol 69 mg
  • Carbohydrate 26 g
  • Sodium 842 mg
  • Protein 30 g
  • Fiber 7 g
  • Sugar 8 g
What does this mean? See Nutrition 101.

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