Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers.
1 tablespoon canola oil
12 ounces ground sirloin
1 1/2 cups chopped onion
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 (12-ounce) bottle dark beer
1/2 cup salsa verde
1 (4-ounce) can diced green chiles, undrained
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
1 (15-ounce) can organic kidney beans, rinsed and drained
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 green onion, sliced
How to Make It
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.
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.