Your standard weeknight chili gets spiced up with fermented goodness from gochujang and the malty depth of dark beer.
- 1 ½ pounds ground beef, or more to taste
- 1 (12 fluid ounce) can or bottle dark beer
- 1 (28 ounce) can crushed tomatoes with basil
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 (15.5 ounce) cans cannellini beans, drained
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- salt to taste
- Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.
- Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.