2 ratings

Two Beef and Bean Chili Recipe


Chili in the pot

A hearty chili, perfect for a party, with a deep chocolate flavor. When serving this chili, make sure you offer a variety of garnishes that will up the spice for those who like it, and also offer a cooling option for those who don't, with cornbread or corn chips on the side, of course.


2 tablespoons extra virgin olive oil

2 1/2 pounds ground beef

1 1/2 pounds stew meat, fat trimmed, cut into ¾-inch cubes

5 cloves garlic, minced

18 ounces lager

3 tablespoons cumin

3 tablespoons chili powder

1 tablespoon dried oregano

2 teaspoons ground coriander

2 teaspoons salt

1 tablespoon cayenne

18 ounces canned tomato paste

2 teaspoons brown sugar

2 tablespoons adobo sauce, from a can of chipotle chiles

2 tablespoons dark chocolate

4 cups diced fresh tomatoes

4 cups diced red onion

3 cups diced red bell pepper

1 cup diced yellow bell pepper

1 diced jalapeño pepper

1 diced habanero pepper

1 15-ounce can black beans, drained, rinsed

1 15-ounce can pinto beans, drained, rinsed

1 15-ounce can kidney beans, drained, rinsed

2 chopped canned chipotle chiles

1 cup chopped cilantro

2 3/4 cups beef broth (optional)

Grated cheese (for garnish)

Sour cream (for garnish)

Chopped chives (for garnish)

Guacamole (for garnish)


In a large, heavy pot, heat the olive oil over medium-high heat. Add ground beef and sauté until brown, about 5 minutes. Add cubed beef and garlic and sauté until brown, about 5 minutes. Add the beer; bring to a boil.  Add cumin, chili powder, oregano, coriander, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes.

Add tomato paste, sugar, adobo sauce, and chocolate, and simmer 5 minutes. Add tomatoes, onion, and all peppers, and simmer until vegetables are tender, about 30 minutes.

Add black beans, pinto beans, kidney beans, chopped chipotles, and cilantro to chili.  If desired, add beef broth, ¾ cup at a time, until thinned to desired consistency.

Refrigerate uncovered until cold and then cover and keep refrigerated. This chili is best prepared a day in advance to let the flavors deepen.

To serve, bring chili to simmer. Ladle hot chili into bowls and top with desired toppings.