Beef, Bean & Beer Chili Recipe - How to Make Beef & Beer Chili

hello this is chef john from food wishes comm with beef being and beer chili that's right we're gonna feature the three ingredients that help win the West with the help of guns in a very easy and extremely delicious chili recipe and while most people consider chili a cold-weather food you throw this stuff in a thermos and it will be absolutely perfect for your next picnic or tailgate but anyway no matter where or when you serve this I was very happy with how it came out and this is how we're gonna put it together so let's head over to the stove where I have a pot set on high heat to which we'll add a little bit of vegetable oil as well as some diced onion and then of course we're gonna need a whole bunch of ground beef so I'm gonna toss in a couple pounds of grass-fed beef which is what you should try to use if you can get it and I'm not really sure who came up with the idea of feeding that cows what they're supposed to be eating in the first place but it really is kind of genius and besides our onions and meat we will also add some salt at this point and we'll take a wooden spoon and while this is coming up to temperature we want to break things up this is really the only part of the entire recipe that even remotely resembles work because we want to stand here pretty much stirring continually while the meat starts to brown so we can break it down into his smaller pieces as possible so just continue to stir it and smash it and eventually after about five minutes or so you should have something that looks like this and because of those onions as well as the salt you will notice there's a good amount of liquid coming out of here no problem just keep stirring and cooking down high and eventually that will evaporate alright a lot of chili recipes call for draining everything at this point and then putting the meat back into the pot but I just hate that technique sure the fat will drain off but you're gonna lose tons of delicious meat juice so just keep cooking it will eventually evaporate and yes of course that's gonna take a few minutes so while we're waiting let's go ahead and get our spices together so into a ramekin I'm gonna add some freshly ground black pepper and of course we're gonna need some chili powder I prefer ancho we also want to do a little touch of cinnamon as well as some ground cumin and some paprika so that's what I'm gonna use for my spice blend but obviously that can be tweaked you are the Big Willy of your chili so ultimately it's jig eNOS is up to you but this is what I'm using so our spices are set and we'll head back over to check our meat and hopefully by now all that excess liquid has been evaporated our mixture should be relatively dry and as you can see finally crumbled and at this point we'll back our heat down a little bit to medium-high at which point we're gonna add some finely minced garlic and we'll also want to dump in our spice mixture and we will cook that for about I don't know three or four minutes to kind of wake up those spices as well as cook their garlic a little bit and no promises but you may even get a little bit of a fond forming on the bottom of the pot but anyway like I said we're gonna cook that garlic and spices in that mixture for about three or four minutes at which point we will introduce one bottle of beer or as you college kids would call it waste one bottle of beer and in case you're keeping score at home I'm using a saison which is a Belgian farmhouse ale I enjoy its flavor and high alcohol content but have you said that I believe any beer you enjoy drinking would work in this so we will stir in one bottle of beer at which point I'm gonna add the rest of the seasoning and first up something a little bit unusual a spoon of unsweetened cocoa powder do not be frightened it works perfectly in this and I did not add that to our spice blend because I didn't really want to cook that I'm not sure if it would burn onto the bottom of the pot or not but I didn't want to take any chances we also want to put a little pinch of dry oregano preferably Mexican as well as a little shake of cayenne I just noticed it on the counter and decided I better put some in and then like most chilies we want to do a little bit of tomato product so I'm going to toss in a cup of tomato puree and then we're definitely gonna need a little bit of water or stock I'm just gonna use some nice fresh cold water and we'll stir that in and then here's what we'll do this will eventually come up to a simmer and when it does we will adjust our heat to about medium-low and we'll simmer that stirring occasionally for about 30 minutes at which point we can add the final ingredients the first of which would be some diced green pepper I'm using poblano which is my favorite but green bell would work pretty much any pepper and I guess you could add those earlier but I didn't want them totally disappearing so I added them towards the end here and then last but not least we will add a couple cans of pinto beans which have been thoroughly thoroughly rinsed and we will stir all that together and I also decided at this point to add a little more water so just like every other chili stew and soup recipe in the world it's up to you to monitor the viscosity and splash and some water is needed and by the way because we didn't drain our meat you will see fat pulling on the top which I did and you probably should skim off at some point then all we need to do to finish this chili is let that simmer for another 30 minutes or so at which point we should be ready to taste for seasoning and serve and then once we have our chili looking and tasting exactly how we want it we will grab a ladle and serve this up and as you may know I'm not huge on a million different toppings for my chili so I'm gonna go very simple here with a little dollop of creme fraiche I also toss down some fresh cilantro and a little shake a Cayenne in that beef bean and beer chili is done so let me grab a spoon and dive right in and it really was delicious except I'm not really sure how to describe the difference between this and a regular chili without beer so maybe the flavors are a little more complex and as you foodie nerds know alcohol does bring out flavors and tomato that don't come out otherwise and also the hops do add a little bit of a bitter note in the background which in general with food helps sweeten up the other flavors of course have you said all that this is just chilly so probably best not to overthink it so I really do hope you give this a try head over to food wishes calm for all the ingredient amounts and more info as usual and as always enjoy

Channel: Food Wishes

Views: 749,014

Rating: 4.9269686 out of 5

Keywords: Chili Con Carne (Dish), Beef (Food), Bean (Food), Recipe (Website Category), Food (TV Genre), Beer, Cooking, chef, john, foodwishes, lunch, dinner, soup, entree, cookout, picnic

Id: Tb8lKl67RTo

Length: 5min 50sec (350 seconds)

Published: Fri Jun 12 2015