Smoky Beer Chili
If you like big bold flavors but not ones that burn your tongue off, I think you'll really enjoy my recipe I'm calling Smoky Beer Chili.
Servings: 12
Calories: 143kcal
Ingredients
- 1 pound Italian sausage browned and crumbled
- 1 medium red onion medium diced
- 1 medium red bell pepper seeded and medium diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 3 cloves garlic minced
- pinch red pepper flakes
- 2 cans (15, ounces) kidney beans light, dark, or both, drained
- 1 can (15 ounces) pinto beans drained
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) fire roasted diced tomatoes
- 1 (12 ounces) beer
- 1 can (4 ounces) fire roasted chiles
- cheddar cheese shredded, optional
- scallions chopped, optional
- sour cream or Greek yogurt garnish, optional
Instructions
- In a large soup/stew pot over medium/high heat, cook (and crumble) the Italian sausage to a deep golden brown.
- Add the onions, chili powder, cumin, paprika, coriander, garlic, and red pepper flakes and cook together, stirring occasionally until the onions soften slightly (approximately 5 minutes).
- Reduce the heat to low and add the drained kidney and pinto beans. Stir.
- Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Add the crushed tomatoes, diced tomatoes, and the beer and stir well.
- Bring the pot of chili to a low simmer, stirring occasionally for at least a half an hour (but longer is better).
- before serving, stir in the small can or fire roasted jalapenos and remove from heat.
- Serve in bowls with garnishes, if desired.
Nutrition
Serving: 1 | Calories: 143kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 175mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1010IU | Vitamin C: 14.6mg | Calcium: 21mg | Iron: 1.2mg