Sunday, January 20, 2013

Beer Chili Con Carne

Adding a rich, dark beer to this chili makes for unbeatable flavor.   I adapted this recipe from a Betty Crocker cookbook and the result was an awesome chili with superb flavor….perfect on a cold winter day.  The original recipe did not contain beer, of course.  The beer was one of my additions……after all, beer makes everything better! 

Beer Chili Con Carne

1 lb ground beef
1 large onion chopped (about 1 ½ cups)
3 cloves garlic, minced
2 tbsp chili powder
½ tsp cayenne pepper
½ tsp salt
2 tsp ground cumin
2 tsp dried oregano leaves
2 tsp cocoa powder
2 tsp hot sauce (I use Cholula)
1 small can tomato sauce
½ cup water
½ to ¾ of a bottle of dark beer (12 oz) –for best flavor I use a porter or a stout, like Guinness
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) red kidney beans, drained
1 can (15.5 ounces) black beans, drained

Cook ground beef, onion and garlic in a 3 quart saucepan, stirring occasionally, until beef is brown; drain.  Stir in remaining ingredients.  Adjust hot sauce and cayenne pepper to your liking for spicyness.  Heat to boiling; reduce heat.  Cover and simmer 1 hour, stirring occasionally.  Spoon into a bowl and top with shredded cheese, if desired.   Yields 4-5 servings. 

Crockpot directions:   Brown the ground beef with the onions and garlic; drain.  Combine all remaining ingredients in a slow cooker and stir.  Cook on low 8-10 hours.

I have been making this chili for years and it is always a hit.  I hope you enjoy it as much as I do!