Gasp! Chili with Beans

I know, I know, what in the @#&$%! must I be thinking! I'm a Texan!! The HUNGRY TEXAN by golly! Fact is, even after that long winded post about Real Texas Chili, blah blah blah, I'm Hispanic. And I like beans. And beer. Period.

And purist-pride aside for a moment, my mom always made chili with beans and beer (and tomatoes) and the first chili I made was with beans and beer. This is that chili. It's delicious and satisfying, and I may have won several chili cookoffs with this very recipe. (I did!)


Make this, enjoy it, and literally swallow your pride for a minute. It's ok you have my permission.

Gasp! Chili with Beans
(printable recipe)

4 lbs. coarse ground chili meat*
1 1/2 c diced onion
1 1/2 c diced red bell pepper
2 large jalapeños, sliced thin
4 cloves garlic, minced
1 bottle of beer
2 (15 oz.) cans stewed tomatoes, chopped w/ juice
2 (15 oz.) cans red kidney beans, drained
1 (15 oz.) can black beans, drained
chili seasonings to taste (sorry, I can't give out the whole recipe!)


*Start with good quality meat. My butcher uses coarsely ground steak and roast trimmings. It may be a little pricey, but is worth every penny in texture and flavor.

Saute the veggies in a little oil, add the meat and cook until half done. Add the beer and tomatoes. Simmer a few minutes then add the beans and seasonings. Simmer 30 minutes, stirring occasionally.