Recipe: Beef and Bean Chili (using dark beer, jalapenos, kidney beans and black beans)

BEEF AND BEAN CHILI

FOR THE CHILI BASE:
4 tablespoons olive oil, divided use
2 onions, finely diced
4 scallions, trimmed and minced
3 cloves garlic, thinly sliced
2 jalapeno peppers, seeded and finely diced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon paprika
Pinch of red pepper flakes
2 cans (28 ounces each) plum tomatoes, coarsely chopped, with their juices
1 (12 ounce) bottle dark beer
1 cup chicken broth (or vegetable broth)
Kosher salt and freshly ground black pepper
FOR FINISHING THE CHILI:
2 pounds ground sirloin or chuck
1/4 cup tomato paste
1 (16 ounce) can kidney beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
Pinch of ground cinnamon

TO MAKE THE CHILI BASE:
Heat 3 tablespoons of oil in a large soup pot or Dutch oven. Add the onions, scallions and garlic and saute over medium heat, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the jalapenos and cook five minutes more.

Put the cumin, chili powder, coriander, paprika and red pepper flakes in a dry skillet and toast them over medium-high heat, stirring constantly with a wooden spoon and being careful not to burn them, 2 to 3 minutes. Let cool, then add to the onions and cook five minutes more.

Add the tomatoes and their juices, beer, broth and salt and pepper to taste and bring to a boil, then turn down the heat and simmer over medium heat for about 30 minutes.

(The chili base may be prepared up to this point and will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. If stored, bring to room temperature before final cooking.)

TO FINISH COOKING THE CHILI, ABOUT 1/2 HOUR BEFORE SERVING:
Bring the chili base to a low simmer.

Heat the remaining olive oil in a large skillet. Add the beef and saute over medium-high heat. Crumble the meat and cook just until it is no longer pink. Drain the fat. Add the tomato paste and cook, stirring, about 2 minutes.

Add to the chili base and mix well. Add the beans to the chili and season to taste with the cinnamon and the salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes.

Serve warm with accompaniments.

Makes 8 servings
Source: The Ski Country Cookbook by Barbara Scott-Goodman