Chipotle-Pale Ale Chili with Mexican Brown Rice Tabbouleh

If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.
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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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Ingredients

Olive oil, for browning the meat

2 pounds chuck or sirloin, cut into 1-inch cubes

1 pound ground sirloin

1 tablespoon ground cumin

Kosher salt and freshly ground black pepper

One 12-ounce bottle pale ale or IPA

One 28-ounce can whole tomatoes

One 16-ounce can refried beans

2 chipotle peppers in adobo sauce, chopped, plus more sauce from the can

3 cloves garlic, put through a press or minced

Mexican Brown Rice Tabbouleh, recipe follows

Mexican Brown Rice Tabbouleh:

2 cups brown rice

Juice of 2 limes

1/2 small red onion, finely chopped

2 tablespoons olive oil

1 garlic clove, put through a press or minced

Kosher salt and freshly ground black pepper

1 medium red bell pepper, diced

1/2 cup chopped cilantro

2 tablespoons chopped mint

Lime wedges, for serving

Directions

  1. Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
  2. Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
  3. Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.

Mexican Brown Rice Tabbouleh:

  1. Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
  2. Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.

Cook’s Note

This meaty, slightly spicy chili is perfect for a crowd and tastes even better on the second day. Slow cooking means that cheaper cuts of meat become deliciously tender, and the longer you cook it, the better it tastes. And if you’re not keen on red meat, try it with turkey for a lighter take. This bright and zesty rice is perfect for soaking up the juices from the chili. The kick of lime and fresh cilantro cuts through the rich and savory flavors of the chili. You can also switch out the brown rice with quinoa for a higher protein side; just adjust the cooking time.