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Pale Ale Beef Chili
A great recipe from Texas Hot Chef Brian Luscher. |
Prep: 20 minutes
Cook: 2 hours
Servings: Serves 8
| 1 |
Tbsp. vegetable oil |
| 2 |
lbs. course ground beef |
| 1 |
onion, diced |
| 1 |
red bell pepper, diced |
| 1 |
stalk celery, diced |
| 1 |
clove garlic |
| 1-2 |
ancho chili, reconstituted, deseeded, pureed, strained |
| 6 |
oz. tomato paste |
| 1 |
Tbsp. chili powder |
| 1 |
can (16 oz.) kidney beans, undrained |
| 1 |
can (16 oz.) diced tomatoes |
| 1 |
can (16 oz.) pale ale (such as Sierra Nevada) |
| 1 |
Tbsp. cumin |
| 1/4 |
tsp. cayenne pepper |
| 2 |
tsp. seasoned salt |
| -- |
Tabasco, to taste |
| -- |
Worchestershire, to taste |
| -- |
salt and pepper, to taste |
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Preheat a large stock pot over medium-high heat. Place oil in heated pot, then add ground beef and brown. Remove browned meat and half of remaining oil from pot. |
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Add onions and cook until slightly softened. Add peppers, celery and garlic. Cook until garlic aroma is apparent, then add ancho paste, chili powder, and tomato paste and cook until dry. |
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Add kidney beans and tomatoes and cook until dry again, then add browned meat and remaining ingredients and simmer for 1-1/2 hours. |
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Season to taste. Best if prepared the day ahead. |
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