Beef and Dark Beer Chili

My coworker sent me this recipe. The blurb reads that it is "Diner Chili" typical of that you find in the Midwest. Since I never had chili in a diner in the Midwest (I had it as a Waffle House wannabee and it tasted like Hormel), I don't know what that is supposed to taste like.

To be honest, I was a bit disappointed it wasn't hotter or heartier. It just rang flat to me. It wasn't bad, but it wasn't razzle dazzle either. Oh well. It reminded me of my dad's chili or my mother-in-law's chili.  It is chili for the masses...no hot spice to knock you off your feet. More of that "everyone will like this and no one will get heartburn."

Beef and Dark Beer Chili

- serves 6 -

Adapted from Bon Appetit.

Ingredients

3/4 tablespoon cumin seed (used ground)
1/2 tablespoon coriander seed (used ground)
2 1/2 pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped (used green)
1 jalapeno, stemmed and chopped (used 2)
3 1/2 tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28-ounce can whole tomatoes with juice, chopped (used diced)
1 15-ounce can kidney beans, drained
6 ounces dark beer (like stout) (used 12 oz + 1C beef broth)
Added garlic
Sour cream
Scallions, thinly sliced
Grated cheddar cheese
Salt and pepper (1tsp and 1/2 tsp, respectively)

Procedure

1. Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.

2. Cook the beef in batches in a large skillet set over medium-high until it is no longer pink. Set the cooked beef aside for a few minutes. Drain off any fat and juices that collect.

3. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes.

4. Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes.

5. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour ream and a sprinkling of scallion and cheese.

Printed from http://www.seriouseats.com/recipes/2009/10/dinner-tonight---beef-and-dark-beer-chili.html