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Flavorful Hearty Three Bean Beef Chili with Ancho Dark Beer and Jalapeño

three bean beef chili - featured image
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A hearty and flavorful chili featuring ground beef, three types of beans, ancho dark beer, and jalapeño, perfect for warming up on cold days with a smoky and spicy kick.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and minced
  • 12 oz bottle ancho dark beer (e.g., Negra Modelo)
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 1 cup beef broth (240 ml), homemade or low sodium
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional garnishes: sour cream, shredded cheddar, chopped green onions, fresh cilantro

Instructions

  1. Finely chop the onion, mince the garlic, and deseed and mince the jalapeño. Rinse and drain all three cans of beans thoroughly.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the chopped onion and cook for 4-5 minutes until softened and translucent.
  3. Add the garlic and jalapeño, stirring for about 1 minute until fragrant.
  4. Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until no longer pink, about 6-7 minutes. Drain excess fat if necessary.
  5. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1-2 minutes to toast the spices.
  6. Mix in the tomato paste and cook briefly to deepen flavor.
  7. Pour in the ancho dark beer, scraping the bottom of the pot to loosen browned bits.
  8. Add diced tomatoes, all three beans, and beef broth. Stir to combine.
  9. Bring chili to a gentle boil, then reduce heat to low and partially cover. Simmer for 40-45 minutes, stirring occasionally. Add more broth if too thick.
  10. Taste and adjust salt and pepper. Add extra heat if desired with cayenne or more jalapeño.
  11. Serve hot, garnished with sour cream, shredded cheddar, green onions, or cilantro as desired.

Notes

Make chili a day ahead for deeper flavors. When reheating, add a splash of broth or water to loosen texture. For a vegetarian version, omit beef and use extra beans or vegetables with vegetable broth and non-alcoholic beer. Adjust spice level by modifying jalapeño seeds or adding cayenne. Slow cooker adaptation: brown beef and sauté aromatics, then cook all ingredients on low for 6-8 hours.

Nutrition

Keywords: chili, beef chili, three bean chili, ancho dark beer, jalapeño, hearty chili, spicy chili, comfort food, cold day recipe

Find it online: https://evabake.com/flavorful-hearty-three-bean-beef-chili-recipe-with-ancho-dark-beer-and-jalape-n-o-easy-and-perfect-for-cold-days/