Beef Bean and Beer Chili
Congratulation Penguins! We have another great Grid Iron Grille recipe for the YSU game this weekend, try Beef Bean and Beer Chili!
Ingredients
- 1 Tbsp. vegetable oil
- 1 onion, diced
- 2 lbs. lean ground beef
- 1 tsp. salt
- 3 cloves garlic, minced
- 3 Tbsp. ground chile powder
- 1 Tbsp. ground cumin
- 1 tsp. paprika
- 1 tsp. freshly ground black pepper
- 1/8 tsp. ground cinnamon
- 1 (12 oz.) bottle beer
- 1 tsp. unsweetened cocoa powder
- 1/4 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1 cup tomato puree
- 2/3 cup diced poblano pepper
- 2 (12 oz.) cans pinto beans, drained and rinsed well
Instructions
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef and salt. Break up meat and cook until it browns. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low and simmer for 30 minutes.
- Stir in pepper and beans. If mixture becomes too thick, add water. Simmer for 30 more minutes or until peppers are tender and flavors have blended.
