Chili for a Crowd

Photo: Rob Howard; Styling: Marcus Hay

Yield: Makes 8 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 30%
  • Protein: 30g
  • Carbohydrate: 26g
  • Sugars: 8g
  • Fiber: 7g
  • Fat: 12g
  • Saturated fat: 4g
  • Sodium: 842mg
  • Cholesterol: 69mg

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

  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.
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