by Tammy Taylor
I love chili with beans but my husband declares that it’s not real chili if it contains beans. But I appease his purist NO BEANS IN THE CHILI mindset by including one of his favorites – dark beer! Recently a call went out by Working Ranch Magazine for our favorite recipe to be included in their Dinner Bell feature and of course I submitted this chili recipe. It won the contest! (blushes) What an honor. I’ve been asked several times to share my recipe so here it goes!
(NOTE: I often serve this delicious bone-warming chili with a big batch of homemade Jalapeno Cornbread cooked up fresh in my grandmother’s cast-iron skillet!)
~TMR~ Cowboy Beef & Bean Chili Recipe
- 2 lbs. lean ground beef (95% lean)
- 1 Tbsp. vegetable oil
- 1-1/2 cups chopped onion
- 2 Tbsp. minced garlic
- 2 medium yellow bell peppers, chopped
- 1 large jalapeno pepper, seeded, finely chopped (omit seeding if you like the heat)
- 1/4 cup chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano leaves, crushed
- 1 tsp. dried thyme leaves, crushed
- 1/8 tsp. ground red pepper
- 1 can (28 oz.) crushed tomatoes, undrained
- 1 can (14-1/2 oz.) zesty-style diced tomatoes, undrained
- 1 can (14 to 14-1/2 oz.) beef broth
- 12 oz. dark beer
- 1/3 cup tomato paste
- 2 cans (15 oz. each) black beans, rinsed, drained
- 2 Tablespoons honey (optional)
- chopped fresh cilantro (optional)
Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into crumbles. Remove with slotted spoon and set aside. Pour off drippings.
Heat oil in same stockpot over medium heat. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Then add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Then reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.
I like to serve it topped with spicy sliced peppers and our favorite homemade Jalapeno Cornbread. Yum. Bon Appetite!
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