Beef And Dark Beer Chili Recipes

Steps:

• Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
• Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
• Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapenos. Sauté until vegetables begin to soften, about 15 minutes.
• Add mixture to pot with meat.
• Mix in toasted spices, chili powder, and chipotle chiles.
• Add crushed tomatoes, beans, and beer.
• Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
• Season with salt and pepper.
• DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
• Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
• Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
• Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.