Name: Beef and Dark Beer Chili
Yield: Makes 10 to 12 Servings
Ingredients: 1 1/2 tablespoons ground cumin; 1 tablespoon ground coriander; 5 pounds ground chuck; 2 tablespoons canola oil; 2 1/2 pounds onions, coarsely chopped; 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces; 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces; 2 large jalapeño chiles with seeds, chopped (about 1/3 cup); 7 tablespoons chili powder; 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*; 2 28-ounce cans crushed tomatoes with added puree; 2 15-ounce cans kidney beans, drained; 1 12-ounce bottle dark beer (such as stout); Sour cream; Chopped green onions; Coarsely grated extra-sharp cheddar cheese

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0207-BA-FOD3-02Brian Leatart

Stout brings out the meaty flavor of this chili perfectly

Recipe notes