Chili for a Crowd

Rob Howard

Serves 8 Hands-On Time: 25m Total Time: 50m

Ingredients

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 6-ounce can tomato paste
1/4 cup chili powder
2 teaspoons ground cumin
2 12-ounce bottles lager beer
2 19-ounce cans kidney beans
1 28-ounce can diced tomatoes
kosher salt and black pepper
corn bread
toppings (such as sour cream, radishes, scallions, avocados, jalapenos, cilantro, Cheddar, and toasted pumpkin seeds)

Directions

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.

November 2008

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Quick Tip

Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

Nutritional Information

Per Serving
Calories 348Calories From Fat 30%

Fat 12g
Cholesterol 69mg
Carbohydrate 26g
Sodium 842mg
Protein 30g
Fiber 7g
Sugar 8g

What does this mean? See Nutrition 101.

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