Srirachili Con Carne

Name: Srirachili Con Carne
Yield: makes 6 to 8 servings
Ingredients: 1 1/2 pounds ground beef or ground turkey; Salt and freshly ground black pepper; 1 tablespoon vegetable oil; 2 red onions, chopped; 2 green bell peppers, seeded and chopped; 4 cloves garlic, minced; 3 tablespoons ground cumin; 2 tablespoons chili powder; 1 tablespoon smoked paprika; 3 bay leaves; 1 tablespoon tomato paste; 1/2 cup Sriracha; 12 fluid ounces dark beer (such as a porter or stout); 1 (14 1/2-ounce) can stewed tomatoes; 2 (15-ounce) cans red kidney beans, drained; Corn chips, chopped red onion, and chopped fresh cilantro or parsley, for garnish

December 9, 2011

Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread (page 78).

Recipe notes

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