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smoky beer chili con carne
There are as many recipes for chili as there as people who cook chili. And no two people will agree on what constitutes good chili. Thus Melanie and I are experimenting with different kinds of chili to see which ones we like best. The following recipe is one we made last night. It’s got a very nice spice and is dark and smoky. I quite liked it.
Ingredients:
2 Tbsp olive oil
1 to 1-1/2 pounds of steak (we used top round), sliced into thin strips, 1 inch by 1/4 inch
2 medium onions, chopped
1 12-ounce bottle dark beer (we prefer Guinness)
1 32-ounce can diced tomatoes with juice
2 16-ounce cans kidney beans with juice
2 canned chipotle chiles in adobo sauce, chopped
3 Tbsp chili powder
2 Tbsp ground ancho chile (these are ground-up ancho peppers; not the same as chili powder)
1 Tbsp ground chipotle chile
2 Tbsp ground cumin
1 Tbsp ground black pepper
Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat until it shimmers. Add the steak and cook until just brown. Add the onions and cook until softened. Pour in the beer and wait until the foam subsides.
Meanwhile, put the ground spices in a small skillet over medium heat and toast while constantly stirring, until they become very fragrant, about 1 minute. Add the spices, tomatoes, beans, and chipotles to the large pot along with 2 tsp of adobo sauce. (For a less spicy sauce, reduce the ancho to 1 Tbsp, the ground chipotle to 1-1/2 tsp, the canned chipotles to one, and the adobo sauce to 1 tsp.)
Simmer, covered, for up to 3 hours, stirring occasionally. The longer you simmer, the better the flavors will meld, but you could eat it after only 15 minutes of simmering. Serve with chips, sour cream, or shredded Monterey Jack cheese.
After a night in the refrigerator, the chili will be slightly thicker, but after reheating it might in fact taste even better than the night before.
Serves 4 to 6.
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