Beef and Dark Beer Chili

[Surfergirl]

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chilies with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chilies in adobo sauce
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout or bock)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
Heat oil in large skillet over medium-high heat.

Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.

Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chilies.

Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

If preparing ahead of time, cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to
2 days (or freeze up to 1 month). Re-warm over medium-low heat.

This makes 12 servings

[Sublime]

man, 5 lbs of beef.....that's serious sh_t!!!
Sounds right tastey! Never thought of toasting the herbs....
Thanks for sharing.

JT