- 1 tablespoon canola oil
- 12 ounces ground sirloin
- 1 1/2 cups chopped onion
- 1 tablespoon chili powder
- 1 teaspoon hot paprika
- 5 garlic cloves, minced
- 1 (12-ounce) bottle dark beer
- 1/2 cup salsa verde
- 1 (4-ounce) can diced green chiles, undrained
- 1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
- 1 (15-ounce) can organic kidney beans, rinsed and drained
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
- 1 green onion, sliced
I’ve been avoiding saying this for a long time but I think fall/winter is here. But with that I’m very excited for soup and chili season! While I normally have a go-to recipe for chili I also like to branch out and try new recipes when I find a flavor I might like. This recipe for Green Chile Chili caught my eye, especially because I enjoy green chiles, as they are mild but flavorful.
Start by heating the oil in a large pot and then adding in the ground beef and brown until no longer pink. Add in the chopped onion, paprika and chili powder and continue to saute for an additional 4 minutes. Now add in the garlic and cook for an additional minute.
Now it’s time for the beer. I used a can of Guinness, as that’s a flavor I enjoy but you can choose any dark beer. Simmer the meat mixture in the beer until it is nearly all evaporated. Add in the salsa, chiles, tomatoes and kidney beans and stir until well mixed. Bring the ingredients to a bowl and then reduce the heat to low and allow it to simmer, uncovered, for 30 minutes.
Ladle 1 1/4 cup of chili into 4 bowls and then sprinkle with cheese and onion. I also added in a dollop of sour cream to cool down the flavor of the chili.