Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef (95% lean)

  2. 1 tablespoon vegetable oil

  3. 1 1/2 cups chopped onions

  4. 2 tablespoons minced garlic

  5. 2 medium yellow bell peppers, chopped

  6. 1 large jalapeño pepper, seeded, finely chopped

  7. 1/4 cup chili powder

  8. 1 tablespoon ground cumin

  9. 1 teaspoon dried oregano leaves, crushed

  10. 1 teaspoon dried thyme leaves, crushed

  11. 1/8 teaspoon ground red pepper

  12. 1 (28-ounce) can crushed canned tomatoes, undrained

  13. 1 (14 1/2-ounce) can chili-seasoned or zesty-style diced tomatoes, undrained

  14. 1 (14-ounce) can ready-to-serve beef broth

  15. 12 ounces dark beer

  16. 1/3 cup tomato paste

  17. 1 tablespoon honey

  18. 2 (15-ounce) cans black beans, rinsed, drained

  19. Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

  2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

  3. Return cooked beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.


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