Killer Beef and Three Bean Chili Recipe
User Reviews
5
Killer Beef and Three Bean Chili Recipe
Description
The Killer Beef and Three Bean Chili Recipe starts by sautéing green bell peppers, onions, and garlic in butter and vegetable oil, building a savory base. Ground sirloin is browned alongside spices like New Mexico chili powder, cumin, coriander, and cinnamon for depth. Adding canned kidney, pinto, and chili beans along with enchilada sauce and lager beer, the chili simmers covered, then uncovered to develop thickness and meld flavors. This slow simmering method yields tender beef and a thick, aromatic chili. Serve with sliced jalapeño for a bit of heat and options like sour cream and cheddar for creaminess and richness.
The chili works well as a standalone entrée, paired with cornbread, rice, or a simple green salad. Its bold spice profile and textured beans create a satisfying dish for family meals or game day. The recipe’s detailed simmering steps ensure balance between thick and saucy, adaptable by adding water if needed.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 green bell pepper cored, seeded and chopped
- 2 onion peeled and chopped, medium
- 4 garlic minced, cloves
- ¼ cup chili powder New Mexico variety
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 pounds ground sirloin beef
- 1 15- ounce Kidney Beans can
- 1 15- ounce pinto beans canned
- 1 15- ounce chili beans canned
- 1 15- ounce enchilada sauce canned
- 1 12- ounce beer I used a lager, bottle
- kosher salt to taste
- jalapeño for topping, sliced
Instructions
- Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes.
- Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.
- Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.
- Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally.
- Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.
- Serve with sliced jalapeño, sour cream and cheddar cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 56mg | 19% |
| Sodium | 863mg | 36% |
| Potassium | 665mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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