This is weeknight chili. Unexpected cool rainy night chili. A chili that packs in flavor quickly and easily. Using really really good ground beef pays off, we promise.
1 pound ground beef, preferably local and organic
1 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, minced
1 jalapeño or 2 chipotle peppers in adobo for more heat, minced
2 tsp. cumin
1 tsp. coriander
1 tsp. smoked paprika
2 tsp. salt
½ tsp. black pepper
28oz. can whole tomatoes with juice
1 bottle stout beer
1 Tbsp. tomato paste
1 Tbsp. brown sugar
15 oz. can cannellini beans, or 1 3/4 cups cooked at home
15 oz. can navy beans, or 1 3/4 cups cooked at home
to garnish: yogurt, chives, cilantro
Heat olive oil in a pan over medium-high heat. Brown the ground beef and set aside.
Reduce the heat to medium and add onions, cooking until soft and translucent. Add the garlic and jalepeño or chipotle pepper and sauté for another 3 minutes. Return the beef to the pan with the spices and stir.
Add the tomatoes with their juices, beer, tomato paste, brown sugar and beans, crushing the tomatoes with a wooden spoon. Bring the chili to a boil, then reduce to a simmer and cook for 20-25 minutes.
Serve hot with a dollop of yogurt and chopped fresh chives and cilantro.