Stout Beer Chili
Happy National Chili Day!
Winter dining at my house consists of spaghetti, soups, and of course, chili. I suppose its no surprise that this holiday falls in February (the third Thursday to be exact). Today, I have my very favorite chili recipe that has taken me many tries to perfect. Some have been ugly, too sweet, not enough flavor, and just all around bad, but i'm telling you this one is perfect. Enjoy!
Stout Beer Chili Recipe
Prep Time: 15 minutes • Cook Time: 1 hour
- 2 tablespoons olive oil
- 1lb ground beef
- 0.5lb chorizo
- 1 sweet onion, chopped
- 1 poblano pepper, seeded and chopped
- 3 cloves garlic
- 1 28oz can crushed tomatoes
- 1 8oz can tomato paste
- 1 15oz can kidney beans, drained
- 2 cups beef broth
- 1 cup Guinness Extra Stout Beer (any stout beer will do, but must be a stout)
- 1 oz packet of Bloemer's Chili Powder (or 2 tablespoons of chili powder)
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 1/2 teaspoon salt
- salt & pepper to taste
- cheddar cheese, sour cream, avocado, jalapeños, fresh cilantro, and Fritos (for serving)
- Heat a large skillet over medium heat and add the ground beef, chorizo, and packet of Bloemer's Chili Powder (or chili powder) . Brown the meat, breaking it up as you go, about 10 minutes.
- Heat the olive oil in a large stock pot over medium head and add the onion. Cook about 5 or it until it begins to caramelize. Stir in the poblano pepper and garlic then cook for another minute.
- Once the meat is browned and broken up, use a slotted spoon to transfer it to the stockpot and stir to combine. Stir in the crushed tomatoes, tomato paste, beef broth, kidney beans, paprika, ground cinnamon, salt, and cayenne pepper. Cook for 10 minutes, stirring occasionally.
- Stir in the stout beer, cover, and cook for 40 minutes on low heat, stirring occasionally.
- Remove from heat, ladle the chili into bowls, and top with cheddar cheese, fresh cilantro, sliced avocado, jalapeños, Fritos, and sour cream. Enjoy!