Beef and Beer Chili

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

Photo by Eric S.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 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)

Directions

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.

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