No. 272: Beef & Dark Beer Chili

How was your long holiday weekend?

Ours was busy hopping from one furniture store to another. Being on the hunt for furniture and having to actually buy something is a tad overwhelming. Mainly because we have a 5 week timeframe to get some of the big stuff (living rooms, office, nursery) completely done. Yikes.

Frankly, it would be so much easier if I could just go to the Pottery Barn website and buy a bunch of completed rooms. I kind of love this one. And definitely this one.

Anyone want to come and recreate the PB catalog in my home? I'll pay you in cooking and hugs:)

Beef & Dark Beer Chili

With a nasty winter storm approaching, we decided to lay low on Monday and go into straight denial about our lack of furniture. That meant a chance to play a bit with this warm and savory recipe for dinner.


Serves 10-12*
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons minced canned chipotle chiles in adobo sauce
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream, chopped green onions and grated extra-sharp cheddar cheese for topping (optional)

*We cut this recipe down by about 1/5th which worked great for two people. About 1/3 a bottle of beer was perfect.

To make

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Allow to 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 bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.

Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

The results

Sorry, no photos. We were super hungry and I completely forgot about documenting this process! Luckily, it's pretty simple.

We loved the depth of flavor that came from the adobo, beer and spices. It had some sweetness as well as the perfect amount of heat. Some cornbread would have been an incredible addition.

We McC's prefer our chili a little chunky and less watered down, so I opted for drained, diced tomatoes instead of a puree. It has the perfect consistency.

If it's chilly in your part of the country, try this fun twist on chili!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina