by Texas Homesteader ~
I love chili that contains beans, but RancherMan typically 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!)
I will say that this cornbread recipe is light, fluffy & moist – not like the dry cornbread we’ve all been forced to choke down at one time or another. It’s one of RancherMan’s favorite bread sides and he brags about it all time time.
(Blushes) Awwwww RancherMan, you sweet-talking man, you…
The complicated chili instructions look sumpin’ like this:
But now back to the chili. The recipe is beyond easy! Brown the meat, saute the onions/peppers and dump it all in a stock pot to cook with the other ingredients. But because I’m a
lazy, errrr, I mean BUSY cook, I typically use my slow cooker instead. I just dump everything in & let the slow cooker do all the work until I figure the flavors are all married & stuff… I typically start late morning & just let it do its thing until around supper time.
Yep, I’m a shoot-from-the-hip cook like that!
Is the recipe flexible? Well of course, or else it would have never made it in my kitchen!
I often use chili-ground venison or pork from RancherMan’s hunting harvests in place of the ground beef. And I’ve used pintos in place of black beans when that’s what we had in the pantry. And the crushed tomatoes – whatever I’ve got handy needing to be used. Sometimes it’s rotel and sometimes just diced tomatoes, I typically try to get the measurements about the same but otherwise the sky’s the limit.
And I also like to toss in about 1/4 cup of masa harina in the last hour or so of cooking just to thicken everything up too, but that’s totally optional. RancherMan likes it that way best.
So without further adieu – here’s my RancherMan-Pleasing chili recipe:
Cowboy Beef, Beer & Bean Chili Recipe
- 2 lbs. lean ground beef 95% lean
- 1 large onion, chopped (about 1.5 cups)
- 2 cloves garlic, minced
- 2 medium 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 crushed oregano
- 1 tsp. dried crushed thyme
- 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, (or 1.75 cups homemade broth)
- 12 oz. dark beer, (or 1.5 cups)
- 1/3 cup tomato paste
- 2 15-oz cans black beans, drained & rinsed (about 3 cups)
- 2 Tablespoons honey optional
- chopped fresh cilantro optional
- Salt & Pepper to taste (I start with 1 tsp each)
- 1/4 cup Masa Harina , optional (To thicken during final hour of cooking)
Brown ground meat in stockpot over medium heat until meat is no longer pink, breaking up into crumbles. Remove with slotted spoon and set aside. Pour off all but a tablespoon of the grease.
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 3 to 5 minutes more, or until peppers are tender.
Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper. 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; add masa harina if desired & 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!
Our Favorite Soups
- Endless Soup For A Weeks’ Worth Of Lunches
- MYO Cream Of Chicken Soup In A SNAP!
- Potato Soup – A Bone-Warming Meal On A Cold Day
- Planned Leftovers: Beef Stew w/Leftover Pot Roast
- Hot & Hearty Cabbage Stew
- Taco Soup: A Quick Meal For ‘Those Days’
- Lazy-Cooks Italian Soup
- Planned Leftovers: Chicken Tortilla Soup
- Easy Chicken Broth
- Faster, EASIER Homemade Broth In An Instant Pot
- (Pressure Canning Broth)
Want to see other Meal Ideas?
- Award-Winning Cowboy Chili
- Poor Man’s Stuffed Steak (hamburger)
- Chicken & Dumplings
- Chicken Pot Pie Recipe
- SW Chicken w/Seasoned Brown Rice
- Savory Meatloaf Recipe
- Lazy Cook’s Chile Relleno Cups
- Rich & Hearty Potato Soup
Pork Roast Recipes:
- Slow-Cooker Pork Roast w/Veggies
- Pork Roast w/Red Wine
- Italian-Flavored Pork Roast
- Instant Pot Roast
- (Easily Shredding Pot Roast in Minutes)
Recipes with Leftover Pork Roast:
- Carnitas Tacos
- (MYO Crispy Taco Shells in Minutes)
- Pulled Pork Enchiladas
- Hearty Meaty Stew
- Pulled Pork BBQ
- (Homemade Honey-Sweetened BBQ Sauce)
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