Spicy and satisfying, chili is the perfect autumn dish. Everything goes in one pot to meld into the perfect stew. This chili recipe features a dry stout, beef sirloin, and mole powder (basically a dry form of the classic mole sauce). The chili comes out spicy, rich, and with hint of cacao flavor.
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Hardware
– 16 oz. stout
– 1 lbs. quality beef sirloin, cubed
– ¼ cup mole powder
– 2 TBSP olive oil
– 1 large red onion, sliced
– 4 cloves garlic, chopped
– 1 TBSP ground cumin
– 1 TBSP dried oregano
– 1 15 oz. can diced tomatoes
– 1 15 oz. can black beans, drained and rinsed
– 1 15 oz. can chili beans
– 1 cup corn tortilla chips, crushed
Directions
1. Add the olive oil to a large Dutch oven over medium-high heat
2. Add beef and brown
3. Add the onions and saute until soft, about 4 minutes
4. Add the garlic and saute until just fragrant
5. Stir in the mole powder, cumin and oregano
6. Cook for about 2 minutes
7. Add the stout and stir up any browned bits on the bottom of the pan
8. Bring to a simmer, and then add the diced tomatoes and beans
9. Simmer on medium-low for 2 hours, stirring on occasion
10. Add crushed tortilla chips during the last 15 minutes of the simmer
11. Top with shredded cheese and sour cream before serving
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Radd Icenoggle
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Please watch: ”
Brown Ale Smoked Chicken Recipe
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