Beef, Bean, & Beer Chili

Ingredients

1 —yellow onion
~1½ lbs —beef (ribs or chuck)
~2 tsp —kosher salt
30g —Chili Spice Mix
4 —cloves garlic
1 (12 oz) —bottle of beer (stouts work well)
1 (14½ oz) —can crushed tomatoes
~2 cups —water
2–3 —poblano peppers
3 —cans (pinto, black, etc) beans
1 tsp —cocoa powder
½ tsp —dried oregano

Method

Prep

  • Dice the onion
  • Weigh out spice mix (or make it)
  • Peel and crush the garlic
  • Cut beef into ~1″ chunks

Make the Chili

  • In a 5L pot, add some vegetable oil, and turn the heat on high
  • Attempt to brown the beef for a few minutes
  • Add chopped onions and 11⁄2 tsp salt and cook until the released water evaporates
  • Add the chopped garlic and spice mix and cook for a few minutes to toast the spices
  • Add the bottle of beer, can of tomatoes, and 2 cups water
  • Bring to a simmer and cook for until the beef is tender (about 11⁄2-2 hours), adding water as needed
  • While waiting
    • Dice the peppers
    • Drain and rinse the beans
  • Add the peppers and beans and cook for another 30 minutes or until you think it's done
  • Add cocoa powder, oregano
  • Taste and adjust salt and spices

References