Killer Beef and Three Bean Chili

By Gams

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 green bell peppers, cored, seeded and chopped
• 2 medium onions, peeled and chopped
• 4 garlic cloves, minced
• 1/4 cup New Mexico chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 2 pounds ground sirloin beef
• 1 15-ounce can kidney beans
• 1 15-ounce can pinto beans
• 1 15-ounce can chili beans
• 1 15-ounce can enchilada sauce
• 1 12-ounce bottle of beer, I used a lager
• Kosher salt to taste
• Sliced jalapeños

Details

Servings 12
Cooking time 150mins
Adapted from foodiecrush.com

Preparation

Step 1

Instructions

Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes. Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.

Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.

Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally. Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.

Serve with sliced jalapeño, sour cream and cheddar cheese if desired.