Does your family have its proven, go-to chili recipe? Get ready to give that favorite a run for its money. Our Chipotle Beef and Beer Chili is flavored with dark Mexican beer, like an amber lager, smoky chipotles in adobo, and chili powder. Don’t say we didn’t warn you: It’s got a kick. Dial down the heat, if you’re serving little ones, but cutting the amount of chili powder and providing hot sauce on the table instead. Serve the bowls topped with a dollop of sour cream, pickled jalapeños, and cilantro, with cornbread on the side. And get ready to taste the new champion.
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
Sat fat 6g
How to Make It
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.
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.