Bottled beer adds depth to this rich chili that's perfect for the big game or any day that needs a little warmth. (13) (3) Save Print Email Grocery List 314 More prep time 2 hr 10 min total time 2 hr 10 min ingredients 11 servings
Ingredients
1
tablespoon vegetable oil
2
lb beef stew meat (3/4-inch pieces)
2
teaspoons finely chopped garlic (about 4 medium cloves)
1
package (1.25 oz) chili seasoning mix
1
can (28 oz) Muir Glen® organic diced tomatoes, undrained
1
can (14 oz) beef broth
1
can or bottle (12 oz) beer or beef broth
1
can (6 oz) Muir Glen® organic tomato paste
2
cans (15 oz each) spicy chili beans, undrained
1
cup sour cream
1
cup shredded Cheddar cheese (4 oz)
Step 1 In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, beer and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking. Step 2 About 15 minutes before serving, stir in beans. Cook 10 to 15 minutes longer or until beans are thoroughly heated. Top individual servings with sour cream and cheese. add a little crunch to individual servings by topping each with a few corn chips.
