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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 20 | ounces | Beef, ground, regular, (approximately 27% fat), raw | 1 | can or bottle (12 fl oz) | beer | 1 | can | Tomatoes, red, ripe, canned, whole, | 1 1/2 | cup | Bean Medley |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in the bottom of a medium-sized heavy pot or in a large skillet (if finishing in a slow-cooker). Once warm, add onion and cook for 5 minutes, until translucent. Add any fresh peppers and cook for 3 more minutes. Add garlic, chili powder, cumin, oregano and salt and cook for 2 minutes, until browned and deeply fragrant. Add beer and scrape up any bits stuck to the pot. Boil until reduced by half.
If finishing on the stove: Add tomatoes, dried beans and the smaller amount of water. Bring mixture to a full boil and boil for one minute, then reduce heat to a very low, gentle simmer, place a lid on your pot, and cook for 2 1/2 to 3 hours, until the beans are tender, stirring occasionally. Add the last 1/2 cup water if mixture seems to be getting dry, though I didn’t need it in most of my tested batches. If a slightly more sloshy chili wouldn’t bother you, you can add it from the get-go.
If finishing in a slow-cooker: Scrape onion, spice and beer mixture into a slow-cooker and add tomatoes, dried beans, any dried and the smaller amount of water. Cook on HIGH for 6 to 7 hours, until beans are tender. You can add the last 1/2 cup water if needed, but probably will not find it necessary. |
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