Amber Ale Beef And Black Bean Chili
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 teaspoons olive oil, divided
- 1 1/2 pound ground sirloin
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 bottle (12 ounce size) amber ale
- 1 cup water
- 1 can (28 ounce size) crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon chopped chipotle en adobo
- 1 can (15 ounce size) black beans, rinsed and drained
- 1 tablespoon fresh lime juice
***Optional Toppings***
- shredded cheese
- diced avocado
- chopped green onions
- chopped cilantro
- roasted pumpkin seeds
- lime wedges
Heat 1 teaspoon of the oil in a Dutch oven over medium heat. Add the ground sirloin. Cook, stirring frequently, for 5 minutes or until browned. Drain off any excess grease and transfer the meat to a bowl. Add the remaining oil to the Dutch oven. Add the onion and cook for 5 minutes, stirring frequently, or until soft. Add the garlic, salt, chili powder, cumin, oregano, and cinnamon. Cook for 1 minute, stirring constantly. Add the ale and water. Bring to a simmer and let cook until reduced by half, about 10 minutes. Return the ground sirloin to the Dutch oven. Add the tomatoes, tomato paste, honey, and chipotle en adobo. Reduce the heat to a low simmer and cook for 1 hour, stirring occasionally. Add the black beans. Cook, stirring occasionally, until heated through, about 5 minutes. Add the lime juice. Adjust the seasoning if needed with additional salt and pepper. Serve the beef and black bean chili in individual bowls garnished with desired toppings.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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