Before I get to today’s Beef, Been and Bear Chili recipe I wanted to share a quick story.
When I started on this whole blogging journey, I was not a computer whiz, a website developer, a photographer or a true chef by any stretch of the imagination (For the record, I am still none of the above). My work was truly cut out for me! Starting a blog can be extremely overwhelming, but is is also very exciting.
That being said, my blogging skills have come a long way. I have learned more about coding, wordpress and photography lighting than I ever wanted to know. I was in this for the food, remember? However; it’s been a stretch goal for myself to try and learn any way that I can on this hobby of mine, ISO settings and all. Not only has my technology skills improved, but also my actual cooking techniques have improved drastically as well. Trial and error is a really effective learning curve for the kitchen.
You may be asking yourself what all this talk about improvement has to do with today’s recipe. Well, I’ve decided that I am going to slowly, but surely, work my way back through some of my younger recipes and revamp them. Some just need photography improvements. Others, I have made dozens of times since their inception and small tweeks to the recipe have made big enhancements. This Beef, Bean and Beer Chili happens to be one of the latter.
I originally adapted this recipe from my Dad’s homemade chili. But, over the years of making it I started to omit this and add that and before I knew it, it really became mine. In my initial posting, I was still holding on to my Dad’s recipe’s essence. This time around, I allowed it to become a Behind the Plates original. My personal secret ingredient, dried Thai chilies! I love the complexity of the sweet undertones and the intensity of the heat they bring. This go around also got a MUCH better photo. Once again, I’m no photographer but, my photos have come a long way.
This chili is the ideal, stick to your ribs version of a classic. It’s sure to keep you warm and feed a crowd. Hint hint with Superbowl on the way!!!
2 quick tips for this recipe:
- If you want to change the consistency after you add the beans, to make it thicker, add more beans. If you want to make it looser add more beef broth.
- the Chilies. This chili has a kick but is not overpowering. To make it more spicy you can add more chilies, use different dried chilies or jalapenos. If you want to cool it off, just remove the dried chilies all together.
Be on the lookout for more upgraded BTP recipes this year.
…all for the love of the dish
- 2 tbsp olive oil
- 2 onions
- 2 1/2 lbs ground beef
- 1 beer
- 1/4 cup beef broth
- 1/2 cup flour
- 8 oz diced tomatoes with green chilis
- 1 can tomato paste
- 1 tsp Cumin
- 1 tbsp Chili powder
- 3 dried Thai chilis
- 1 tsp cayenne pepper
- 1 tsp Salt
- 3 cans kidney beans
- 1 can of cannelloni beans
- 1 can black beans
- Cheese and sour cream for topping (optional)
- heat olive oil in a large stock pot over medium heat. Meanwhile, dice onions.
- Add the onions to the pot and let cook until translucent and soft, about 5 minutes.
- Stir in the ground beef and cook until all pink is gone.
- Then add the flour and stir to coat the onion and beef mixture. Cook for an additional 1-2 minutes.
- Next up the beer, beef broth, tomato paste, diced tomatoes, all spices and the dried chilis go into the pot
- Stir and bring to a light boil. Then reduce heat, partially cover and let simmer for an hour.
- After it has simmered an hour, add the beans. Cook for thirty minutes.
- Top with cheese and sour cream and serve!