Spicy Beef and Beer Chili

By Tracy

4 Person

30 Minutes

336 Calories

This chili may be a bit more thin than you’re used to. Like, say, this wouldn’t make the best topping for a hot dog because it’d be all over the place. But, I made it this way for a reason, and you’ll have to tell me if this is odd, or if this is how you eat your chili too – I like to serve it over rice. Yes, absolutely if you have leftovers, this chili freezes perfectly. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!

Ingredients

Rice for serving (if desired)
Jalapeno pepper for topping (optional)
Sour cream for topping (optional)
1 can petite diced tomatoes undrained
1 can kidney beans undrained
1 cup beer dark or light
1/4 tsp. black pepper
1/4 tsp. cayenne
1/2 tsp. onion powder
1 tsp. oregano
1 tsp. salt
2 tsp. cumin
1 tbsp. chili powder
1 onion diced
1 pound ground beef

Method

01

Cook ground beef and onion in a large pot on medium-high heat, stirring occasionally until browned (about 4 minutes). Drain fat.
02

Stir in seasonings, beer, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
03

Serve over rice, topped with sour cream and sliced jalapenos, if desired.