We adapted this smoky, chunky, and spicy chili recipe from a delicious recipe provided by the Beef Council. We found that everyone loves the layers of flavor packed into this dish. Between the seared beef, beer, smoky peppers, and black beans, there is a lot going on with this chili. If you prefer a less spicy version of this dish, you can omit the chipotle peppers, and if you like more spicy, just use more peppers! Also, you can substitute corn meal or all purpose flour for the masa, but the flavor won’t quite be the same. Enjoy!
- 2.5 lb Leahy’s Angus Ground Beef (we recommend coarse ground for this recipe)
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 Onion (diced)
- 3 clove Garlic (minced)
- 2 can Diced Tomatoes with Green Chilies (14.5 oz cans)
- 12 oz Beer (use an amber or porter)
- Chipotle Peppers in Adobo Sauce (use 2 tbsp sauce from the can)
- 1 can Black Beans (15 oz)
- 3 Tbsp Masa Harina (rinsed & drained)
- Sour Cream
Heat a Dutch oven to medium high heat, and once hot, add the ground beef. Cook until browned and crumbled. Remove from the Dutch oven, and drain away excess fat. Season with salt & cumin.
Add the onion to the same Dutch oven, and cook in the ground beef grease for 3 minutes. Add garlic, and cook for 1 more minute.Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat to medium-low; cover tightly and simmer for about 1 hour until the chili is heated through.
Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.