ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili for a Crowd

Photo: Rob Howard; Styling: Marcus Hay

Prep time 25 mins
Other time 25 mins
Yield Makes 8 servings

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)

Nutrition 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

How to Make It

  1. 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.