The secret to this killer beef and three bean chili is beer and enchilada sauce, which totally take it to the next level.
Course Soup
Cuisine American
Keyword chili
Prep Time 10 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours25 minutesminutes
Servings 12
Calories 353kcal
Ingredients
1tablespoonvegetable oil
1tablespoonbutter
2green bell peppers, cored, seeded and chopped
2medium onions, peeled and chopped
4garlic cloves, minced
¼cupNew Mexico chili powder
1tablespoonground cumin
1tablespoonground coriander
1teaspoonground cinnamon
2poundsground sirloin beef
1 15-ouncecan kidney beans
1 15-ouncecan pinto beans
1 15-ouncecan chili beans
1 15-ouncecan enchilada sauce
1 12-ouncebottle of beer, (I used a lager)
Kosher salt to taste
Sliced jalapeños, for topping
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.