Triple Pepper Beef & Beer Chili
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- 1 bundle parsley, finely chopped
- 1 bundle cilantro, finely chopped
- 1 serrano or jalapeno pepper, finely chopped
- 4 garlic cloves, finely chopped
- 1/3 cup neutral-flavored oil, such as vegetable
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon allspice or cinnamon
- Salt, to taste
- 2 dried ancho chili peppers
- 1 dried pasilla chili pepper
- 1 dried chipotle chili peppers
- 4 cups beef stock
- Canola oil, enough to coat the bottom of the pot
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup light beer, such as Corona
- 2 tablespoons white vinegar
- 1 28-ounce crushed tomatoes
- 2 14.5-ounce cans kidney beans
- Sour cream, for topping
Place the chimichurri ingredients in a medium-size bowl and whisk. Season with salt to taste. (The chimichurri can be made a day in advance.)
For the chili, tear tops and stems off of the chili peppers and shake out the seeds—it’s ok if they don’t all come out, the more seeds you leave in, the spicier the chili will be. Place the chiles into a saucepot with all of the beef stock and bring to a boil. Boil on high, for 10 minutes to soften the chiles. Remove from the heat and let cool. Once cool, place chiles and stock into a blender and blend, on high, until super-smooth. Set aside.
After an hour, add in the beans to cook until just heated through.
Spoon the chili into bowls and top with a dollop of sour cream and a spoonful of chimichurri.
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