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Beef, Bean, And Beer Chili Recipe
By: Chef John
tablespoon vegetable oil
pounds ground beef
teaspoons salt, plus more to taste
teaspoon ground black pepper
tablespoons ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)
tablespoon ground cumin
teaspoon ground cinnamon
teaspoon unsweetened cocoa powder
teaspoon dried oregano
teaspoon ground cayenne pepper
cloves garlic, minced
(12 ounce) bottle of beer (belgian ale is what he uses in the video, but any will do)
cup tomato puree or crushed tomatoes
cups water or stock, or as needed
cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)
cans (12 ounce) pinto beans, drained and rinsed well
Add vegetable oil, diced onion, beef, and salt to a stock pot on high heat.
Use a wooden spoon to break up the meat while you get up to temp.
Combine spices through paprika
After the meat has browned and liquid has evaporated, add garlic and the spice mixture and cook 5 min.
Add bottle of beer.
Stir in other spices, tomato puree, and cold water or stock.
Turn heat to medium-low and let simmer for 30 min
Add peppers and beans.
Add water if too thick.
Simmer 30 more min, spice to taste, and serve.
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