by BlueKaleRoad
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my 37 recipes »
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BlueKaleRoad's Notes:
2 tablespoons vegetable oil Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
4 cloves garlic, chopped Ask a question about this ingredient
2 jalapenos, sliced in half and seeds removed (or more to taste) Ask a question about this ingredient
2 tablespoons good quality chili powder (I use Penzey's medium spice) Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
4 teaspoons ground cumin Ask a question about this ingredient
1 tablespoon unsweetened cocoa powder Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 12 ounce bottle of beer (I use a dark beer, such as Guinness) Ask a question about this ingredient
1 28 ounce can whole tomatoes, chopped and juices reserved Ask a question about this ingredient
1 6 ounce can tomato paste Ask a question about this ingredient
6 15 ounce cans beans (a combination of black, pinto and kidney), drained and rinsed Ask a question about this ingredient
Chopped green onions for serving Ask a question about this ingredient
Sour cream for serving Ask a question about this ingredient
Shredded cheddar cheese for serving Ask a question about this ingredient
In a large soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until soft. Add the jalapenos, chili powder, cumin, cocoa powder, pepper and salt. Stir until fragrant, about 1 minute.
Ask a question about this stepPour in the beer, and add the tomatoes, the juices, tomato paste and beans. Stir and cook until it just starts to bubble. Partially cover the pot, lower heat to very low and let simmer for about an hour.
Ask a question about this stepStir a few times to make sure it does not stick to the bottom. If you prefer the chili to be thicker, uncover for the last 10 minutes or so.
Ask a question about this stepServe with green onions, sour cream, cheese or other favorite garnishes.
Ask a question about this stepThank you, SKK! I did bring back recipes - a lovely cookbook I couldn't resist plus a couple of magazines with terrific summer ideas. I hope all is well with you. :)
Thank you, sdebrango!
I love the addition of the beer, BKR. Great idea!
Thanks so much, ChezSuzanne!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Love the beer and the cocoa! Looks great! Did you bring back any recipes from Australia?