Beef & Beer Chili

Prep Time: 20 Minutes

Cook Time: 1 Hour. 15 Minutes

Total Time: 1 Hour 35 Minutes

Serves: 6

We call this Beef & Beer Chili because beer is an essential ingredient. The dark beer brings a malty sweetness that makes this chili so much more flavorful. Chunks of beef chuck are browned in the pan, then simmered until fall-apart tender with onion and pepper in a spiced tomato sauce. Red beans and corn make it even more hearty and of course you can top it with your favorite chili toppings like sour cream and shredded cheese. Serve in bowls with some hot potato pancakes on the side for a meal that's perfect for a chilly day!

Ingredients

Swap Protein

TF Lamb Stew Meat (Boneless or Bone-in)

1 ½ pounds TF Lamb Stew Meat (Boneless or Bone-in), cut into 1-inch cubes
2 tablespoons vegetable oil
1 large sweet onion, diced (about 2 cups)
2 red and/or green bell peppers, diced (about 2 cups)
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 28 ounces) diced tomatoes, undrained
1 can (12 ounces) dark beer
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 ½ cups thawed frozen whole kernel corn
2 tablespoons chopped fresh flat-leaf parsley
Sour cream
Shredded cheddar cheese
12 frozen potato pancakes, prepared according to package directions

Instructions

Place the lamb into a bowl. Season with salt and pepper. Add 1 tablespoon oil and toss to coat. Heat a 4-quart saucepan over medium-high heat. Add and cook the lamb in batches until well browned. Remove the lamb from the saucepan and pour off any fat.
Heat the remaining 1 tablespoon oil in the saucepan over medium heat. Add the onion, peppers, chili powder and cumin. Cover and cook for 5 minutes or until the vegetables are tender. Add the tomatoes and beer and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.
Return the lamb to the saucepan and heat to a boil. Reduce the heat to medium. Cover and cook for 45 minutes or until the lamb is fork-tender. Stir in the beans and corn and cook until hot. Season to taste with salt and pepper. Sprinkle with the parsley and serve with the sour cream and shredded cheese. Serve with the potato pancakes.

Ingredients

Swap Protein

TF Lamb Stew Meat (Boneless or Bone-in)

1 ½ pounds TF Lamb Stew Meat (Boneless or Bone-in), cut into 1-inch cubes
2 tablespoons vegetable oil
1 large sweet onion, diced (about 2 cups)
2 red and/or green bell peppers, diced (about 2 cups)
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 28 ounces) diced tomatoes, undrained
1 can (12 ounces) dark beer
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 ½ cups thawed frozen whole kernel corn
2 tablespoons chopped fresh flat-leaf parsley
Sour cream
Shredded cheddar cheese
12 frozen potato pancakes, prepared according to package directions

Instructions

Place the lamb into a bowl. Season with salt and pepper. Add 1 tablespoon oil and toss to coat. Heat a 4-quart saucepan over medium-high heat. Add and cook the lamb in batches until well browned. Remove the lamb from the saucepan and pour off any fat.
Heat the remaining 1 tablespoon oil in the saucepan over medium heat. Add the onion, peppers, chili powder and cumin. Cover and cook for 5 minutes or until the vegetables are tender. Add the tomatoes and beer and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.
Return the lamb to the saucepan and heat to a boil. Reduce the heat to medium. Cover and cook for 45 minutes or until the lamb is fork-tender. Stir in the beans and corn and cook until hot. Season to taste with salt and pepper. Sprinkle with the parsley and serve with the sour cream and shredded cheese. Serve with the potato pancakes.