Chili

INGREDIENTS:

  • 1 ¼ pounds ground beef
  • 1 can red kidney beans
  • 14.5oz can diced tomatoes, undrained
  • 14.5oz can beef broth
  • 12oz bottle lager beer or 1 ½ cup beef broth
  • 1 tbsp yellow mustard
  • 1 cup chopped onion
  • cloves garlic, minced
  • 1 tbsp ground pasilla or ancho chili pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano, crushed
  • ¼ tsp cayenne pepper
  • 1/8 tsp ground cloves
  • 1 tsp salt

DIRECTIONS:

In a Dutch oven cook ground beef, onion, and garlic over medium-high heat until meat is brown, breaking up meat. Drain off fat. Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves, and salt. Cook and stir 2 to 3 minutes or until fragrant.

Stir in tomatoes, broth, beer, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes.

Slow Cooker: Prepare as directed in Step 1. Transfer to a 4-qt. slow cooker. Stir in tomatoes, broth, 1/2 cup of the beer, and the mustard. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours.

Author: LivingSpaces

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