Beef Chipotle Chili with Beer
Beefy, spicy, bold, Beef Chipotle Chili with Beer is a great easy to make chili that will keep the whole family happy and warm on a cold winter’s day.
Equipment
Ingredients
- 2 pounds beef chuck roast or equalivent cut into ¼ inch cubes or coarsely ground (generally called chili grind)
- 1 - 2 tablespoons olive, avocado or, grapeseed oil
- 1 ½ cups diced onion about 1 large
- 1 teaspoon minced garlic about 2 large cloves
- 1 1-pound container Pico de Gallo
- 1 6-ounce can tomato paste
- 1 12-ounce bottle dark amber beer (like Negra Modelo)
- 1 cup beef broth or as needed
- ¼ to ½ cup good quality chili powder, I prefer Gebhartds I used the full ½ cup
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons cumin powder
- 1 teaspoon chipotle chili powder or to taste
- ½ teaspoon cayenne pepper or to taste
- Salt and pepper
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can beans in chili sauce, undrained small red beans or pinto beans
- Optional Toppings
- Grated cheddar cheese
- Diced red onion
Instructions
- In a deep pot or Dutch oven heat the oil over medium-low heat; add the meat along with a large pinch of salt; cook, stirring to break it up until it is no longer red. Add the onion and garlic, sauté together for about 3 minutes, then add the pico de gallo and cook for 3 minutes longer. Stir in the tomato paste in well; then add the beer. Allow the beer to cook until it is no longer foaming. Add enough beef stock to cover the meat by about ½ inch. Stir in the chili powder, oregano, and cumin. Lower the heat to simmer, and simmer for 2 hours. If uncovered, check often to ensure the meat remains covered, adding beef broth as needed. After 2 hours, add the beans, taste and adjust for seasonings; cook for ½ hour to 1 hour more. Serve in bowls with optional toppings if desired.
- If cooking in a crock-pot or slow-cooker: after cooking the meat and vegetables, transfer to your crock-pot and add the balance of the ingredients, excluding the beans. Cook on low for 6 - 8 hours, add the beans and cook 1 hour longer.
- To cook in the oven: after all the ingredients are in the pot, place in a 325°F oven for 2 hours, add the beans, stir and cook an additional hour.
Notes
If using chilies in adobo, use one chile diced, with seeds, and 1 tablespoon adobo sauce.
Nutrition
Serving: 1 servingCalories: 412kcalCarbohydrates: 26gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 68mgSodium: 1010mgFiber: 8g
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