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
- 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
- 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.