Ingredients

How to make it

  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
  • Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
  • In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
  • Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Reviews & Comments 3

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  • tequila12 3 years ago
    I just made this recipe using a hunk of frozen pot roast and some pizzoli sausage from Caputos Grocery. Didn't have habanero, so I used fresh jalapeno. The chili smells heavenly. I'll let you know tonight how it tastes. With these ingredients, I don't think it could ever taste bad.
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    " It was excellent "
    momo_55grandma ate it and said...
    great flavor combo tastey chilli Yeah high5
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    " It was excellent "
    valinkenmore ate it and said...
    Sounds really yummy!
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