Beef and Beer Chili

Recently my daughter introduced me to a little cookbook she purchased for her husband called Recipes Every Man Should Know written by Susan Russo ad Brett Cohen. It’s a small book that could fit in a shirt pocket but it is filled with delicious recipes that are quick and easy to make. I thought the book was such a find I purchased two copies to give to our two sons who will be living off campus next year. One of the tastiest recipes is Beef and Beer Chili. My son-in-law occasionally cooks up a batch and it is so good. I made it at home and I have to say it may replace my standby chili recipe, it’s that delicious!

Beef and Beer Chili

Ingredients:

1 Tbsp olive oil
1 large yellow onion, diced
1 large red or green pepper, chopped
1 – 1 ¼ lbs ground beef
1 ½ – 2 Tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cumin
Several shakes of salt
2 Tbsp brown sugar
2 (14.5oz) cans pinto or red kidney beans, drained
1 (14.5oz) can, diced tomatoes, with juices
1 (12oz) bottle dark beer, like a stout
1 Tbsp cornmeal, optional

Directions:

Warm the oil in a large pot over medium high heat. Add onions and peppers and sauté 5 minutes. Add meat; cook until browned, about 10 minutes. Stir in spices, salt and brown sugar. Add beans, tomatoes, and beer. Stir and bring to a boil. Reduce heat to low and simmer 20-25 minutes or until thick and soupy. Stir in cornmeal if you want a thicker chili. Serves 6-8

Serve chili hot with any or the following: shredded cheddar cheese, sour cream, diced avocado, sliced scallions or fresh cilantro. Also delicious with a batch of warm corn bread. The bonus is that it is even tastier the next day!