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Cowboy Beef, Beer & Bean Chili Recipe

Thick, hearty chili made with beef, black beans and dark beer. This recipe won an award in 'Working Ranch Magazine'. #TexasHomesteader

Course Main Course
Cuisine American
Keyword beef, black beans, chili, dark beer
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 People
Author www.TexasHomesteader.com

Ingredients

  • 2 Pounds 95% lean ground beef (I often use chili-ground venison or pork)
  • 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 Tablespoon ground cumin
  • 1 teaspoon dried crushed oregano
  • 1 teaspoon dried crushed thyme
  • 1/8 teaspoon ground red pepper
  • 1½ Cups beef broth (or 14-oz can )
  • 1 28-oz can crushed tomatoes, undrained
  • 1 14-oz can zesty-style diced tomatoes, undrained
  • 1½ Cups dark beer (or 12-oz bottle)
  • 1/3 Cup tomato paste
  • 1 15-oz can black beans, drained & rinsed (about 1.5 cups)
  • Salt & Pepper to taste (I start with 1½ tsp each)
  • 2 Tablespoons honey optional
  • chopped fresh cilantro optional
  • ¼ Cup Masa Harina , optional (To thicken during final hour of cooking)

Instructions

Instructions

  1. 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.

  2. 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.

  3. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper. Stir in crushed tomatoes, diced tomatoes, black beans, broth, beer, tomato paste and honey; bring to a boil.

  4. Reduce heat; cover and simmer 45 minutes.

  5. Uncover stockpot; add masa harina if desired & continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally.

  6. 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.

Recipe Notes

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!