Rachael Ray Tailgate Recipes: Chili Con Carne


2 tablespoons extra-virgin olive oil (EVOO), corn oil or vegetable oil
2 pounds ground sirloin
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon (a palmful) chili powder
1 tablespoon (a palmful) grill seasoning, recommended brand Montréal Grill Seasoning
1 tablespoon (a palmful) ground cumin
½ tablespoon (half a palmful) ground coriander
1 bottle lager style beer
1 cup beef stock
1 28-ounce can chunky style crushed tomatoes

Heat a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  When the oil ripples, add the ground sirloin and crumble the meat as it cooks, about 3 minutes. Add the onion and garlic, chili powder, grill seasoning, cumin and coriander. Cook another 5 minutes. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes.  Serve with your favorite chili toppings.

4 servings

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