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.
I used light beer and added chopped red and green pepper (1/2 each) to bulk up the veggies. Cooked in the crock pot on low for about 6 hrs. Really brought out the flavor of the beer. Not usually a big fan of kidney beans but I think they worked well in this recipe (especially cooking them low and slow;). Would definitely make this again - in fact, again next week for my dad!
This was tasty but seemed very heavy on the beans. I didn't have any of the problems/complaints that the 1-star reviewers did - I wonder if the choice of beer makes a difference? We used Negra Modelo. I also subbed fire roasted dice tomatoes w/chiles for the whole tomatoes, and I used hot turkey sausage instead of sirloin because we prefer sausage in chili. Also served with cornbread, which we crumbled on top. Pretty yummy.
This recipe showed up in my menu this week as a part off the Cooking Light Diet plan. It was absolutely delicious! I decided to make it again for a birthday dinner party I am hosting in a few weeks. The spice was perfect for my family but when I make it for the party I will have an additional pot using regular paprika and less spicy salsa verde for my more 'mild' parents.
I did NOT like this recipes. I think it's the beer that really gave it an odd/off flavor. The only substitution I made was adding 1/4 teaspoon of cayenne along with the 1 teaspoon paprika because I didn't have hot paprika.
This was very disappointing especially considering how good it smelled while cooking. The taste was too acidic, and the different flavors did not meld together very well for us. If you really want to try a delicious and unique chili, I recommend CL's "Chili with Chipotle and Chocolate." That one is truly a keeper!
when ground beef is on sale i brown it with one cup of onion per/lb and throw it in the freeer in one pound packages. i threw one beef package along with the ingrediants in my slow cooker. after one hour this had a bitter beer flavor, i used stone levitation, but after simmering for 5 hours the flavor was perfect.
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