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updated: 2/1/2011 1:55 PM

Beer Chili

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  • Beer Chili

    Beer Chili
    Certified Angus Beef


3 pounds beef sirloin tip roast, cut into ½-inch cubes ¼ cup olive oil

3 medium onions, chopped

4 cloves garlic, minced

3 jalapeño peppers, seeded and chopped

1 poblano chile, roasted, peeled, seeded and chopped (canned if available)

1 green bell pepper, seeded and chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

¼ cup chili powder

1 tablespoon paprika

1½ teaspoons dry thyme

1 bottle (12 ounces) dark beer

1 can (28 ounces) chopped tomatoes

3 tablespoons tomato paste

1 can (14 ounces) black beans

1 can (14 ounces) chili beans

1 can (4 ounces) chopped green chilies

Salt and pepper to taste

Heat oil in large, heavy pot over medium-high heat. Season beef cubes with salt and pepper. Brown in 2 batches for 3 to 4 minutes per batch; set beef aside once browned.

Add onions, garlic and peppers to pot; cook 3-5 minutes over medium heat. Return beef to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.

Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat to and simmer, covered, for 2 hours stirring occasionally.

Add beans and green chilies; cook an additional hour, Season to taste with salt and pepper if desired. Serve with your choice of toppings. Cornbread is also an excellent accompaniment.

Makes 15 cups (about 10 servings).

Nutrition values per serving: 364 calories, 14 g fat (4 g saturated), 23 g carbohydrates, 3 g fiber, 37 g protein, 90 mg cholesterol, 693 mg sodium.