Chili for a Crowd

Chili for a Crowd Recipe
Photo: Rob Howard; Styling: Marcus Hay

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 25 Minutes

Nutritional Information

Calories 348
Caloriesfromfat 30 %
Protein 30 g
Carbohydrate 26 g
Sugars 8 g
Fiber 7 g
Fat 12 g
Satfat 4 g
Sodium 842 mg
Cholesterol 69 mg

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, rinsed
1 28-ounce can diced tomatoes
Kosher salt and black pepper
Corn bread (store-bought or from a mix)
Toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, Cheddar, and toasted pumpkin seeds)

Preparation

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.

Note:

Sara Quessenberry,

November 2008
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