Chili Con Coors
Elevate your chili game with "Chili Con Coors," a bold and hearty twist on the classic comfort food. This recipe blends tender ground beef, vibrant bell peppers, and creamy beans with a rich tomato base, but the real star is the addition of Coors beer, which infuses the dish with a subtle malty depth. A medley of smoky spices, including chili powder, cumin, and smoked paprika, creates layers of warmth and flavor that will keep you coming back for more. Perfect for Game Day gatherings or cozy weeknight dinners, this easy one-pot chili is simmered to perfection, then topped with your favorite garnishes like shredded cheese, sour cream, or chopped green onions. Ready in just over an hour, this recipe serves up to six and promises a satisfying combination of hearty ingredients and bold flavors. Make Chili Con Coors your new go-to when you're craving comfort food with a flavorful twist!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Bell peppers (red and green), diced
- 14.5 ounces Canned diced tomatoes
- 6 ounces Tomato paste
- 12 ounces Coors beer
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- 1 assortment Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat.
Add the diced onion, minced garlic, and diced bell peppers to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juice), tomato paste, Coors beer, kidney beans, and black beans. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 40 minutes, stirring occasionally.
After 40 minutes, taste the chili and adjust seasoning as needed. If thicker chili is desired, simmer uncovered for an additional 10-15 minutes.
Stir in the sugar to balance the acidity of the tomatoes.
Serve hot with optional toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
