This pie crust can be prepared ahead of time and frozen for up to two months.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 (12 fluid ounce) can or bottle flat beer
- 1 cup water
- 2 tablespoons chili powder
- salt and pepper to taste
- ½ teaspoon dried parsley
- 1 teaspoon ground cumin
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can kidney beans
- 1 cup sour cream
Instructions
- In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.
- In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.
- Stir in tomato paste and cook 10 minutes more.
- Stir in kidney beans and heat through. Remove from heat and stir in sour cream.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 393 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
this was tasty but i had to add certain ingredients to add to it because the onion was just overwhelming. i added paprika, creole, a lot more chili powder, more salt and pepper, and potatoes to make it taste better. also tip, if youre using kidney beans put half of the bean juice to add the taste, i also suggest using light and dark mixed together
Delicious. Double the tomato paste, and double the beans with a little over 2lbs of meat. Make sure you stir in the sour cream. Don’t go too heavy on the onions. I’m from Russia, and this was a delicious recipe.
My daughter and I made this for school after learning about Russia, and everyone loved it! We did sauté 2 cloves of garlic in with the veggies, and added some cheddar cheese and homemade crackers to the top of each bowl. Other than that we followed the directions exactly. Great recipe that we’ll be making again! 🙂
The recipe was tasty, but I prefer the regular chili better. However, I may make this recipe again.
One review said not to stir in the sour cream? I have sour cream with almost everything i stirred in my sour cream. It was amazing loved this recipe and it is a regular one in my kitchen. I have tried many Russian recipes. My father is from Russia and i love the food there.
Truth be told, I didn’t add the cup of sour cream to the entire chili, which is, from what I can glean, the ingredient that makes this “Russian.” We like to glop our own sour cream (along w/ grated cheese and green onion) as we’re serving. There is NO chance that this serves 8 though b/c I doubled the beans, and added a can of diced tomatoes, and fed 3 hungry folks who’d come in from a snowy day to the delicious aroma of chili, and had a smidgen for leftovers, maybe just enough to doll up a baked potato tomorrow. I can only imagine that the type of “can of beer” could make a difference, depending on which kind you use — Guinness? Pale ale? That funky lime-flavored beer? I’d give this 5-stars for watching in awe as my 3-year old demolished her bowl, but 3-4 stars for it being a ho-hum-kinda-chili. Good, but not outstanding. One of the last chilis that I reviewed “Emily’s Chipotle Chili” blew this one away, but I’m still on my mission to test out as many chili recipes that there are on AR, sooooo here’s my Russian Chili Haiku: “Didn’t quite add up. Sour Cream mixed in the pot? It needed more beans.”
This was good, but I think I would use chili meat next time instead of ground beef. I used Shiner Bock as the beer and enjoyed that subtle flavor.
I think the taste of the beer was too overwhelming and there were too many onions. The flavor just wasn’t pleasing.