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!)
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 28-oz can crushed tomatoes, undrained
- 1 14-oz can zesty-style diced tomatoes, undrained
- 1 14-oz can beef broth
- 12 oz. dark beer
- 1/3 cup tomato paste
- 2 15-oz cans 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 ladle this hearty chili into big bowls and top with spicy sliced peppers and include our favorite homemade Jalapeno Cornbread. Yum. Bon Appetite!
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