Chili for a Crowd

By cprzybyl

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
• 1 28-ounce  can diced tomatoes
• kosher salt and black pepper
• corn bread
• toppings (such as sour cream, radishes, scallions, avocados, jalapenos, cilantro, Cheddar, and toasted pumpkin seeds)

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Directions

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 longer 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 with the corn bread and toppings as desired.