Home Recipes Beef Chili

Beef Chili

by Erika Nicole Kendall

1 tablespoon olive oil
2 onions, chopped
2 bell peppers, cut into 1/2-inch pieces
4 cloves garlic, chopped
2 pounds ground beef
1/3 cup tomato paste
1/4 cup chili powder
2 teaspoons ground cumin
2 12-ounce bottles lager beer
4 cups kidney beans
4 cups diced tomatoes
kosher salt and black pepper
corn bread
toppings (such as sour cream, radishes, scallions, avocados, jalapenos, cilantro, Cheddar, and toasted pumpkin seeds)

Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.

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LaToya February 12, 2011 - 12:56 PM

Wow! You come with great recipes! Just made this and the bourbon chicken yesterday, and my son has pronounced me “The Greatest Chef in the Family”. Thanks!

Andre November 6, 2013 - 11:39 AM

I’m on the road a lot and was wondering if I could cook or make or sauté greens(kale, collards and etc) in a microwave? I use to use butter and bacon to make my greens on the stove but healthy substitutes could I use to create a similar savory taste?

Erika Nicole Kendall November 6, 2013 - 10:31 PM

You’d have to buy frozen collards – since they’re already blanched and flash frozen, they thaw pretty soft as opposed to being hard and too chewy… that is, if you’re going for that braised texture.

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