Stout Beer Chili

Ingredients

For The Chili:

2 tablespoons olive oil

2 cups yellow onions chopped (2 medium onions)

1½ teaspoons salt and pepper

4 cloves garlic, minced

2 tablespoons fresh oregano (or 1 teaspoon dried)

1/3 cup chili powder

2 tablespoons ground cumin

1 tablespoon coriander

3/4 teaspoon cayenne

2 pounds lean ground beef (or ground turkey)

2 15-ounce cans kidney beans, drained & rinsed

1 28-ounce can fire roasted diced tomatoes

4 tablespoons tomato paste

2 tablespoons molasses

1 tablespoon brown sugar

18 ounces stout beer (about 1 1/2 bottles)

For Serving:

Shredded cheddar cheese

Sliced scallions

Sour cream

Cilantro

Fresh or jarred jalpenos

Preparation

Heat the oil in a large pot. Add the onions and season with ½ teaspoon salt and pepper. Cook on medium high heat, stirring occasionally, until softened, about 6 minutes.

Stir in the garlic and oregano and cook for 1 more minute.

Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.

Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.

Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.

Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.

Recipe Notes: The flavors continue to develop as the chili sits, so you can make it a day or two in advance.