Chili For A Crowd

By Rachel-2

Beef, Soups and Stews

Ingredients

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 bell peppers, cut into 1/2 inch pieces
• 4 cloves garlic, chopped
• 2 pounds ground beef
• 1 6 ounce can tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 12 ounce bottles lager beer
• 2 19 ounce cans kidney beans, rinsed
• 1 28 ounce can diced tomatoes
• Kosher salt and black pepper
• Corn bread
• Toppings (such as sour cream, radishes, scallions, avocados, jalapenos, cilantro, cheddar cheese and pumpkin seeds)

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the beef and cook, breaking it up with a spoon, until no linger pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve wit the corn bread and toppings as desired.