The first time I made this, I doubled it, though I shorted the chili powder because I didn't have an entire cup of chili powder. 8 Tablespoons (1/2 cup, though I don't know why they didn't use that measure) is a lot of spice, and double that... well. It was quite hot enough with the approximately 3/4 cup I had, so much so that Gary got heartburn pretty badly that evening. The next day, it was more bearable, but I don't know if that's because we just put more sour cream in it, or if it toned itself down. You may want to go light if you don't like a lot of heat, and then taste to adjust.
Ingredients:
Olive oil
1 lb ground beef
2 t salt
2 t pepper
1 large onion, diced
30 oz can of kidney beans, drained and rinsed
28 oz can of crushed tomatoes
2 T cumin
1 T paprika
1 T red pepper flakes
8 T chili powder
1/4 cup water
14.9 oz can of stout
In a dutch oven, brown the beef with salt and pepper in olive oil. Remove the beef with a slotted spoon (I skipped this and browned the beef a little before dumping in the onions to cook with it; saved me a dish to wash), and cook the diced onion in the grease until softened. Return the beef to the pot (if in fact you removed it) and add the rest of the ingredients. Stir and bring to a boil, then reduce heat and cover and
simmer for 1 hour.
Serve with grated cheddar and sour cream.
Notes:
I like using a dutch oven for this. I have a lovely cast-iron dutch oven (thank you again, Grant!) that held the doubled amounts quite well, and I didn't have to stir it during the simmer because I wasn't afraid it would scorch. If your dutch oven isn't thick-bottomed, or if you have to use a regular pot, give it a stir and check the heat periodically (every 10-15 minutes) to avoid burning your soup.
I am guessing, because the original recipe (which was a Buzz-feed video) didn't mention servings, that this recipe serves 6-8. Since I doubled it, and after dishing out about 10 bowls, I still have at least 4 bowls-full left.
And like many soups and stews, it's better the next day!
