Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 5 Mins
Yield
4 servings

Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers.

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.

Step 2

Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.

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