| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- Salt and pepper
- 3 pounds cubed stew meat of your choice, such as beef, pork or chicken (ground meat is also an option, or cubed eggplant if you want to make it vegetarian)
- 4 tablespoons oil or other fat
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeno, chopped
- One 12-ounce bottle beer
- 2 cups water
- 28 ounces tomato product of your choice, such as sauce, crushed, diced, etc.
- 1 canned chipotle in adobo, chopped, optional
- Two 15-ounce cans beans of your choice, rinsed (if using pre-soaked dried beans, add with the tomato product)
- Optional toppers: fresh cilantro, sour cream, lime wedges, sliced jalapeno, diced avocado or whatever you have on hand
Instructions
- Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
- Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
- Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
- Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 411 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 43 g |
| Cholesterol | 107 mg |
| Sodium | 1072 mg |
Reviews
Seriously suggest using boneless beef chuck eye roast cut into cubes which is called pot roast meat at my supermarket. I used what my super market labeled stew meat which was probable beef round or boneless shoulder roast. After two hours of simmering it turned out dry and tough. Please don’t make the mistake I made. Next time I will use dry beans instead of canned.
I made this, the BEST chili I’ve ever cooked; thanks Chef Symon!
Love this! Used steak and left over pulled pork. Added sweet potatoes. Didn’t use jalapeños but did add just about a tablespoon of Salsa verde along with the diced tomatoes.
Looks super yummy!
Yummy