Coors Light Beer-Infused Chili

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5 minutes.
2. Drain the excess fat from the pot and add the chopped onion, minced garlic, and chopped bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the chili powder, ground cumin, paprika, salt, and black pepper to the pot and cook for 1 minute, stirring constantly.
4. Add the crushed tomatoes, tomato paste, and water to the pot. Stir to combine, then add the drained and rinsed red kidney beans.
5. Add the contents of the Coors Light beer bottle to the pot, leaving behind the remaining 1-2 ounces of beer. Stir to combine.
6. Bring the chili to a simmer, then reduce the heat to low and cook, covered, for 30-40 minutes, or until the flavors have melded together and the chili has thickened slightly.
7. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.