Beer-braised Chili
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons cooking oil
- 1 kilo beef stew meat, cubed, (2 lbs)
- 1 large onion, diced
- 4 cloves garlic, smashed and minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1 can Mexican style diced tomatoes, (14 oz / 411 g can)
- 1 bottle beer, your choice but not a dark beer, (12 oz 330 ml)
- 1/2 cup salsa, Shortcut
- 1 can black beans, drained, (15 oz/425 g can or 2 cups cooked), Shortcut
- 1 can pinto beans, drained, (15 oz/425 g can or 2 cups cooked), Shortcut
Instructions
- Heat the oil in a large saucepan, when hot, add the beef, onion, and garlic. Cook and stir for 5 minutes to lightly brown the beef.
- Add the chili powder, cumin, salt, oregano, and red pepper. Mix together with the beef.
- Add the tomatoes, beer, and salsa. Stir together and bring to a boil and reduce heat to a simmer. Cover and simmer 1 hour or until beef is tender. Stirring halfway through the simmering time.
- When the beef is tender, stir in the beans. Simmer uncovered for 20 minutes or until thickened as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Salsa, Black Beans (Pressure Cooker), Pinto Beans (Pressure Cooker).
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