It’s the second day of our series featuring Chef Andrea’s perfect beer-inspired recipes for football season. Today’s recipe – chili! Yes, it’s hot outside, but who doesn’t like a big, warm, comforting bowl of homemade chili? This one’s perfect for watching the game at home on a Sunday night, and you’ll probably have plenty of leftovers to enjoy the next day. Or, if you’re entertaining, you can set up a really fun chili bar and let guests top their bowls with all of their favorite additions. The recipe is incredibly easy, just allow yourself enough time to really let the chili simmer. Enjoy!
Beef, Black Bean, & Beer Chili with Cheddar Cheese Cornbread
Author: Andrea Curto-Randazzo
Ingredients
- 1 Large Spanish Onion, Diced
- 5 Cloves Garlic, Minced
- 2 Poblano Chiles, Diced
- 1 Red Bell Pepper, Diced
- 2 Pounds Ground Beef
- 2½ Cups Black Beans (Cooked)
- 2 Tsp. Ground Coriander
- 1 Tbsp. Ground Cumin
- 2½ Tbsp. Chile Powder
- 3 28-oz. Cans Plum Tomatoes (Slightly Blended, But Still Chunky)
- 2 Cups Dark Ale
- Salt, Pepper, & Cayenne, To Taste
- *For the Cornbread:
- 1 Cup Yellow Cornmeal
- 1 Cup AP Flour
- ½ Tsp. Salt
- ½ Cup Fresh Corn Kernels (Uncooked)
- 2 Tbsp. Chopped Scallions
- ¼ Cup + 1 Tbsp. Sugar
- 4 Tsp. Baking Powder
- 1 Cup Milk
- 1 Tbsp. Butter, Melted
- ½ Cup Shredded Cheddar
- 1 Egg
Instructions
- Brown the ground beef in a large soup pot.
- Stir in the onion, garlic, poblano, and red pepper. Cook on medium heat until tender. Add the coriander, cumin, chili powder, and beer. Turn up the heat and cook while stirring for about 2 minutes.
- Add the tomato, salt, pepper, and cayenne. Bring to a boil. Simmer for 1 hour. Add the black beans and simmer for an additional hour. Check for seasoning and serve.
- For the cornbread:
- In a large bowl, combine all of the dry ingredients, followed by the wet ingredients. Mix well. Pour into a greased 8" square baking dish. Bake at 425 degrees for 20 minutes. Cut into 2 inch squares. Serve warm with the chili.
Photo credit: Living Locurto
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