Beef, bean and veggi Chili

This recipe is a spicy stew made with carrots, celery, beans and ground beef which is seasoned with a variety of spices. It is loaded with tonnes of flavors   

To add a little bit of kick to this scrumptious dish, I have used stout beer. When meat and beans cooked in stout beer, it gives a distinctive and sharp flavor to this recipe. Adding beer is only an optional ingredient. 

Ingredients

1/2 lb Ground beef

1 Cup Pinto beans, soaked overnight or canned, drained and rinsed

1/2 Cup, Kidney beans, soaked overnight or canned, drained and rinsed

2 Carrots, diced 

2 stalks of Celery, diced

1 Leek, chopped

1 Onion, diced

1 Toamto, diced

4 cloves of Garlic, chopped

1 cup of Stout Beer (optional)

1 small bunch of Parsley, chopped

2 cups water

1 tsp Butter

2 tsp Olive Oil

For Spice Mix

1/2 tsp Red Chili Powder

1/2 tsp Pepper

1/2 tsp Cumin Powder

1/2 tsp dried Oregano

1/2 tsp dried Parsley

1 Tsp salt

1/2 tsp Sugar

Procedure

• Using a pressure cooker, cook pinto beans and kidney beans. Add enough water up to the level of beans. Also, add 1/4 tsp of salt. 

• In a skillet, heat oil and butter. Saute aromatics - garlic, onions and leek for a minute

• Add carrots, celery and cooked beans. Saute for 3 to 4 minute

• Add ground beef and mix well. Saute for 2 minutes

• Now add the spice mix. (You can always adjust seasoning as per taste and level of spiciness)

• Add the water left over from cooked beans, tomatoes and then add another 2 cups of water and beer. Simmer for 1 hour and  stir occasionally until all the spices are absorbed by vegetables, beans and beef
• Finally, add chopped parsely

• Serve hot with chopped onions, cilantro, cheese and tortilla chips