Mar 15, 2013

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. 


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


  • 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

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