Two-Alarm Chili

Number of servings :

Prep time:

Cooking time: 1 ½ hour

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 tbsp (30 mL) vegetable oil
2 lbs (900 g) lean ground beef chuck or round
2 large yellow onions, chopped
2 large sweet green peppers, cored, seeded, and chopped
3 cloves garlic, minced
1 can (28 oz) whole plum tomatoes, coarsely chopped with their juice
1 can (12 oz) beer
1 medium-size jalapeño pepper, cored, seeded, and finely chopped
1 tbsp (15 mL) tomato paste
4 to 5 tbsp (60 to 75 mL) chili powder
1 tbsp (15 mL) ground cumin
1 1/2 tsp (7 mL) salt
1 tsp (4 mL) dried oregano, crumbled OR 1 tbsp (15 mL) chopped fresh oregano
1 tsp (5 mL) ground coriander
2 cups (500 mL) cooked, drained, and rinsed canned red kidney beans

Directions

1. In a 5-quart Dutch oven over moderately high heat, heat oil 1 minute. Add beef and sauté, breaking up chunks of meat with a wooden spoon, until browned — 5 to 7 minutes. Drain off all but 1 tablespoon of fat.
2. Reduce the heat to moderate, add onions, green peppers, and garlic. Cook, stirring occasionally, until soft — about 8 minutes.
3. Add tomatoes, beer, jalapeño, tomato paste, chili powder, cumin, salt, oregano, and coriander. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, stirring occasionally, until thickened — about 25 minutes. If chili becomes too thick, thin with a little water. Stir in beans and cook 5 minutes more.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:171

• Type of Meal Main Courses

Type of Meal Main Courses