This is a quick chili, great for the weeknight when it's cold. I serve this with shredded sharp Cheddar cheese and cornbread muffins.

Beth

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Saute ground beef and sirloin steak with onion and garlic in the hot skillet until beef is no longer pink, 5 to 7 minutes.

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  • Sprinkle flour, chili powder, cumin, paprika, and oregano over meat mixture and cook for 3 minutes. Add tomatoes, tomato sauce, and beer; bring to a fast simmer.

  • Reduce heat to low and cook for 15 to 20 minutes. Add kidney beans and continue to simmer until beans are heated through, 5 to 7 minutes.

Cook's Note:

You can substitute 1/2 of a 28-ounce can of crushed tomatoes for tomato sauce.

Nutrition Facts

325 calories; protein 25.8g; carbohydrates 31.8g; fat 10.5g; cholesterol 53.8mg; sodium 701.2mg. Full Nutrition
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