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Soups & stews

Cowboy Beef and Black Bean Chili
If you haven't tried putting beer in your chili then you are in for a treat! Our own Jim McBride won a chili cookoff with this recipe-- that led to this star-earning chili earning mad props with the gardening set.
2 lbs. ground beef (95% lean)
1 Tbsp. vegetable oil
1 1/2 cups onions, chopped
2 Tbsp. garlic, minced
2 yellow bell peppers, chopped
1 jalapeño pepper, seeded, finely chopped
1/4 cup chili powder
1 Tbsp. cumin
1 tsp. oregano
1 tsp. thyme
1/8 tsp. cayenne pepper
1 (28 oz.) can crushed tomatoes, undrained
1 (14 1/2 oz.) can chili diced tomatoes, undrained
1 (14 1/2 oz.) can beef broth
12 oz. dark beer
1/3 cup tomato paste
2 (15 oz.) cans black beans, rinsed and drained
Fresh cilantro, chopped (optional)
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Cowboy Beef and Black Bean Chili

Cowboy Beef and Black Bean Chili

Cowboy Beef and Black Bean Chili
One Star Guiding Stars
  • Servings:8 (512 g)
  • Prep Time:45 minutes
  • Cook Time:120 minutes
1. Brown ground beef in stockpot over medium heat (8-10 minutes). Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
2. Heat oil in same stockpot over medium heat until shimmering. Add onions and garlic; cook until onions are tender (3-5 minutes). Add bell peppers and jalapeño and cook until tender (4-5 minutes).
3. Return beef to stockpot. Add chili powder, cumin, oregano, thyme and cayenne; cook and stir until toasted (2-3 minutes).
4. Stir in crushed tomatoes, diced tomatoes, broth, beer, and tomato paste; bring to a boil.
5. Reduce heat, cover, and simmer 45 minutes. Uncover stockpot and continue simmering until thickened (30-40 minutes).
6. Stir in beans; cook until beans are heated through (5-10 minutes). Garnish with cilantro, if desired.