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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Bon Appétit.
Servings: 6
¾ tablespoon cumin seed
½ tablespoon coriander seed
2½ pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped
1 jalapeño, stemmed and chopped
3½ tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28 ounce can whole tomatoes with juice, chopped
1 15 ounce can kidney beans, drained
6 ounces dark beer — like stout
sour cream
scallions, thinly sliced
grated cheddar cheese
salt and pepper
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.
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. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeño. Cook, stirring often, until very soft. This should take about 15 minutes. 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. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour cream and a sprinkling of scallion and cheese.