Ingredients
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2 lbs lean meat
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4 (15 ounce) cans dark red kidney beans
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2 carrots, finely chopped
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1 (16 ounce) bottle dark beer
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1 cup red wine
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lemon juice
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1 pinch fresh dill
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1 teaspoon coriander
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1 (14 ounce) can beef broth
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1 teaspoon cayenne
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3 1/2 tablespoons chili powder
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2 tablespoons olive oil
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2 (6 ounce) cans tomato paste
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2 tablespoons cumin
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3 garlic cloves
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1 (15 ounce) can diced tomatoes
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2 white onions, chopped
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2 hot peppers, sliced
Instructions
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, lean meat in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, wine, tomato paste and beef broth.
- Season with chili powder, cumin, dill, cayenne pepper, coriander and salt.
- Stir in carrots, 2 cans of the beans and hot chile peppers.
- Reduce heat to low, and simmer for 2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
- Top with sour cream and cheese if desired!