Beef and Dark Beer Chilli

Ingredients for Beef and Dark Beer Chilli

• 1 1/2 tablespoons ground cumin

• 1 tablespoon ground coriander

• 2.3kg ground chuck

• 2 tablespoons canola oil

• 1.1kg onions, coarsely chopped

• 675g red peppers, seeded, cut into 1/2-inch pieces

• 675g yellow peppers, seeded, cut into 1/2-inch pieces

• 2 large jalapeño chillies with seeds, chopped (about 50g )

• 7 tablespoons chilli powder

• 2 teaspoons (packed) minced canned chipotle chillies in adobo sauce*

• 2 800g cans crushed tomatoes with added puree

• 2 425g cans kidney beans, drained

• 1 350g bottle dark beer (such as stout)

• Soured cream

• Chopped spring onions

• Coarsely grated extra-sharp cheddar cheese

• *Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chilli powder, and chipotle chillies. Add crushed tomatoes, beans, and beer. Bring chilli to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chilli into bowls. Serve with soured cream, spring onions, and cheese.

Avvertenza

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