A bottle of nutty brown ale deepens this beef chili thatâ€™s hearty enough for a tailgate and easy enough for a weeknight dinner. Bake up a batch of cornbread to serve on the side, or pile some crushed tortilla chips on top; either way, youâ€™ll want to serve it with your favorite hot sauce, diced red onion and shredded cheddar.
Makes: makes 8 1-cup servingsIngredients:
- 2 pounds ground beef
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 12 ounces brown ale
- 2 15-ounce cans diced fire-roasted tomatoes
- 1 cup dried black beans
- 1 teaspoon salt
1. Brown the beef, onion and pepper in a large skillet over medium-high heat until the meat is no longer pink, about 15 minutes. Add the garlic and spices and cook, stirring, 30 seconds. Scrape into a slow cooker.
2. Add the beer, tomatoes and beans. Cover and cook on low 8 hours or high 4 hours. Stir in salt.
PAIR IT WITH: a low-key, malty-sweet brown ale, or a brash IPA that’ll cut through each hearty bite