Nothing says delicious like a big bowl of flavorful chili, and my Four Bean Beef and Beer Chili will not only warm your body but soothe the soul! Wouldn't this make a great lunch or dinner?
One of the dishes I remember most as a child was Chili con Carne. Not true Texas Chili mind you, but a more Tex-Mex version including beans and served with homemade flour tortillas fresh off the griddle. I tend to make a mess when I eat chili without silverware, scooping up that rich spicy chili with a half of a tortilla…….sigh I think that’s why my grandmother loved me so much, it was the wild abandon with which I ate.
Nowadays I do use a spoon to help nudge the chili onto my tortilla (I’m still working on a Gluten Free flour tortilla) but I’m still a bit messy when I eat chili. Chili is a comfort food to me, just like buffalo wings and barbecue and I don’t think you can fully enjoy those dishes without getting just a little bit messy.
Adding your favorite chili toppings are always a good idea. My toppings are usually pretty simple, chopped sweet onions, cheddar cheese (or goat cheese), and of course flour tortillas. You can also serve it with crispy fried corn tortilla strips, lime and a sprinkling of cilantro. And if you’re feeling adventurous you can always serve Cincinnati-Style Chili Five Ways which comes over pasta with beans, onions and cheddar. The five ingredients in total giving it the name five-way. Of course, Cincinnati chili is seasoned a little differently but it we won’t tell them if you use my recipe!
If you enjoyed my chili recipe you might also like my Ultimate Nachos Recipe.
If you’ve tried my Three Bean Bourbon Chicken Chili recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
Four Bean Beef and Beer Chili
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons brown sugar
- 12 ounces dark beer or your favorite beer, root beer or Dr. Pepper
- 2 pounds ground chuck or ground sirloin if you prefer a leaner beef
- 15 ounces kidney beans drained and rinsed
- 15 ounces chili pinto beans drained and rinsed (regular pinto beans can be used instead)
- 15 ounces black beans drained and rinsed
- 15 ounces cannellini beans drained and rinsed
- 24 ounces heavy crushed tomato
- 8 ounces chicken stock
- 2 tablespoons corn masa or fine cornmeal
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoon sea salt or to taste
- cayenne can be added for extra heat use with caution
Instructions
- in a large skillet or pot add the chopped onions, garlic and olive oil. Saute for a few minutes until the onions are lightly cooked.
- Add ground meat and begin the browning process. You may need to add additional olive oil.
- Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
- When the meat is browned begin adding in your seasonings including brown sugar( remember you can always add more after its cooked for awhile).
- Add crushed tomatoes, beans and beer combining all of the ingredients.
- Reduce the heat to a simmer and allow to simmer for 1 - 2 hours, stirring so the chili won't stick to the bottom of the pan.
- If the chili begins to get too thick you can add chicken stock or water to get it to the consistency you like.
- Taste and re-season to your taste.
Lindsay Bannister says
I used this recipe for an office chili cook-off two years ago and won by a landslide! I gave all of my coworkers the link to this post at their request. Two of my friends also won their own office chili cook-offs using this recipe, we all love it! The bourbon and the brown sugar really add a complex and delicious element.
Chef Dennis Littley says
I love to hear that! I do love chili and this is my go-to recipe. Thanks for the great review.
Jodee Weiland says
This looks awesome! So glad I spotted it on Twitter today…I’ll be trying this soon!
Chef Dennis Littley says
Thanks Jodee, I do love my chili!
Andrew says
Also, after I sauté and brown meat could I throw it in a crock pot for a couple hours?
Chef Dennis Littley says
Absolutely Andrew, that would be a great way to let it simmer and build great flavors.
Andrew says
What bourbon(s) would you recommend? Never cooked with the stuff. Love bourbon chicken and love chili…right up my alley!
Chef Dennis Littley says
hi Andrew
I always use bourbon that I have on hand for drinks. It’s really a personal choice on the bourbon, but that being said it doesn’t have to be super expensive, just something that you enjoy the flavor of.
Veronica says
I’m curious about the bourbon in this…sounds so good but I’ll have to get some courage to do that, lol This chili is calling my name!
Chef Dennis Littley says
its just my way of adding another layer of flavor Veronica, its very subtle and feel free to leave it out , its not a deal breaker.
[email protected] says
bookmarked this! i could definitely use a delicious bowl of chili to finish off the winter.
Chef Dennis Littley says
Thanks Anna, I’ve been enjoying the chili even without the cold weather here in Florida!
Toni | BoulderLocavore says
This sounds perfect! We are in the midst of 10 straight days of predicted snow; I’d happily eat this at every meal. You’ll find corn tortillas are your gluten-free friend; gf flour tortillas not so much. I have yet to find one whose flavor I love and that doesn’t break when folding or rolling.
Chef Dennis Littley says
OMG Toni, that sounds like winter! Corn tortillas have been my friends since childhood…lol. I’ve found them great for sandwiches, kind of going back to my roots!
Marilyn Lesniak says
I have been craving a different chicken chili! Mine is a white chicken chili. I grabbed your recipe to try this weekend! Thanks for sharing!
Chef Dennis Littley says
I hope you enjoy it as much as I do Marilyn, I do love my chili!