Beer Chili

Recipe adapted from The Book of Spanish Cooking by Hilaire Walden

Serves 8-10 (makes about 15 cups)

3 pounds Certified Angus Beef ® sirloin tip roast,
    cut into 1/2-inch cubes
1/4 cup olive oil
3 medium onions, chopped
4 cloves garlic, minced
3 jalapeño peppers, seeded and chopped
1 poblano chile, roasted, peeled, seeded and chopped
1 green bell pepper, seeded and chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 cup chili powder
1 tablespoon paprika
1 1/2 teaspoons dry thyme
1 (12-ounce) bottle dark beer
1 (28-ounce) can chopped tomatoes
3 tablespoons tomato paste
1 (14-ounce) can black beans
1 (4-ounce) can chopped green chilies
Salt and pepper to taste

Optional toppings: shredded cheese, diced green pepper, onion, sour cream or avocado slices

Other cuts that you can use for this recipe: Chuck Roast, Top Round Roast

Heat oil in large, heavy pot over medium-high heat. Season beef cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef aside once browned.

Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.

Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.

Add beans and green chilies; cook an additional hour. Season to taste with salt and pepper if desired.

Serve with your choice of toppings. Cornbread is also an excellent accompaniment.

Nutritional information: Calories: 364 Fat: 14 g Saturated Fat: 4 g Cholesterol: 90 mg Carbohydrate: 23 g Dietary Fiber: 3 g Protein: 37 g Sodium: 693 mg Iron: 37% of Daily Value

Recipe and photograph provided courtesy of Certified Angus Beef - used
with permission.