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.
3 comments
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!
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?
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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