Chipotle Beef and Beer Chili

Chipotle Beef and Beer Chili
Christopher Baker
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preparation
30
minutes
cooking
60
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
large white onion, chopped
4
cloves garlic, chopped
kosher salt and black pepper
1
pound
ground beef chuck
1
tablespoon
chili powder
1 to 3
teaspoons
chopped chipotles in adobo sauce
1
12-ounce bottle dark Mexican beer
1
28-ounce can whole peeled tomatoes
1
15.5-ounce can kidney beans, rinsed
corn bread, sour cream, cilantro, and pickled jalapeños, for serving

Directions

  1. Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
  2. Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 431
  • Fat 21 g
  • Sat Fat 6 g
  • Cholesterol 67 mg
  • Sodium 956 mg
  • Protein 27 g
  • Carbohydrate 26 g
  • Sugar 9 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 78 mg
What does this mean? See Nutrition 101.

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