Chili with Beans
Here’s my offering for a traditional chili with beans. Add garnishments such as chopped cilantro, chopped onion, cheese (I use raw pasture raised cheddar cheese), sour cream, and avocados. Great either by itself or served with a slice of cornbread, tortillas chips, rice, quinoa, or even spaghetti.
Ingredients
- 3 pounds ground beef
- 1 yellow onion
- 1 Tbsp avocado oil
- 1 can Hatch green chilis
- 2 cans dark red kidney beans
- 2 large jalapeños, diced
- 5 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp Mexican oregano
- 2 tsp Himalayan salt
- 1 bottle beer (Shiner Bock)
- beef stock
Garnisments
- Chopped fresh cilantro
- Chopped green or white onions
- Shredded cheese
- Sour cream
- Sliced avocado
Instructions
Directions
In a large heavy pot (such as a stainless steel or cast iron Dutch oven), heat the oil over high heat. Add onions and sauté. Add the meat and cook, stirring, until no longer pink.
Lower the heat to medium-high. Add the onions, jalapenos, kidney beans, garlic, chilis, and chili powder, and cook, stirring constantly, 4 to 5 minutes.
Add the cumin, oregano, salt, pepper, and cook until fragrant (about 20-30 seconds). Add tomatoes and cook, stirring, for 1 minute.
Add the beer, stir well and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding beef stock as needed if the chili becomes too dry or thick.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish as desired with cilantro, chopped onions, cheese or a dollop of sour cream. Serve alone or with hot cornbread (a Texas tradition)
