October 10, 2016 02:16 PM

Nick and Drew Lachey’s Chipotle Beef & Bean Chili

2 tbsp. olive oil
3 lbs. ground Angus beef
2 cups diced red bell peppers
2 cups diced green bell peppers
4 cups diced onions
1 can (¼ cup) chipotle in adobo sauce, chopped
¼ cup chopped garlic
¼ cup chili powder
1 tbsp. ground cumin
1 tsp. ground coriander
1 (12-oz.) bottle lager beer
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can garbanzo beans, drained and rinsed
2 oz. dark chocolate chips

1. In a large stockpot, heat the oil over medium-high heat. Add the ground beef and cook for 8 minutes until browned. Drain off fat and transfer beef to a plate.

2. Return empty pot to the stove. Add the red and green bell peppers and next 6 ingredients; cook over medium-high heat for 8 to 10 minutes, stirring often.

3. Return the meat to the pot. Stir in the lager and next 4 ingredients; simmer over low heat for 2 hours.

4. Ladle into bowls. Serve with your favorite toppings, like sour cream, chopped scallions and shredded cheddar cheese.

Serves: 8 to 10
Prep Time: 25 minutes
Cook Time: 2 hours 25 minutes

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