pat's Recipe

Amber Ale Beef and Black Bean Chili

Category: Chilis

3 teaspoons olive oil, divided
1 1/2 pounds ground sirloin
1 teaspoon coarse salt
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
1 tablespoon chile powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 (12-ounce) bottle amber ale
1 cup water
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Optional Toppings: Shredded Cheddar cheese Diced avocado Chopped green onions Chopped cilantro Roasted pumpkin seeds Lime wedge

Instructions

Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and saute, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
Pour in beer and water, and let cook until reduced by half and mixture begins to thicken, 5 to 7 minutes. Return beef to pot, and add crushed tomatoes, tomato paste, honey and chipotles. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
Add beans and heat until warmed through, about 5 minutes. Add additional salt and pepper is desired, stir in the lime juice, spoon into bowls, and let everyone garnish as desired.
Makes 8 servings.