Chili With Beer Recipe

Ingredients

1 tablespoon olive oil

2 large red onions, chopped

5 tablespoons chopped jalapeño chilies with seeds

8 garlic cloves, chopped

2 1/3 pounds ground beef/bison/turkey

1/4 cup chili powder

2 tablespoons ground cumin

1 teaspoon sweet paprika

1 28-ounce can diced tomatoes in juice

2 15 1/4-ounce cans kidney beans, drained

1 12-ounce bottle dark beer

Sour cream

Grated cheddar cheese

Chopped green onions

Chopped fresh cilantro

Preparation

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)

SLOW COOKER INSTRUCTIONS: Brown the meat in a separate pan; drain the fat.

Combine meat, onion, garlic, jalapeños, tomatoes, kidney beans, and beer in the slow cooker. Cook on low for 8 hours.

In the last hour of cooking, add the chili powder, cumin, and paprika. Mix well.