Beef, Bean, and Beer Chili recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Nutrition Info

648.6 calories
carbohydrate: 27.3 g
cholesterol: 128.6 mg
fat: 43.9 g
fiber: 7.3 g
protein: 32.5 g
saturatedFat: 16.9 g
servingSize: -
sodium: 1387.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.

  2. Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree, stir well. Bring to a simmer, adjust heat to medium-low. Simmer 30 minutes.

  3. Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Recipe Yield

6 servings

Recipe Note

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

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