Two Bean Beef Chili

Happy New Year blog friends! Between traveling and family and oh yes, catching nearly dying from the flu, it’s been a few weeks since I’ve had any tasty new recipes to share with you. After a week at home eating fabulous (and free) food at my parents’ house, I returned to New York only to find myself bed ridden and unable to do more than order the spiciest thai food that Seamless can deliver. But once I was able to stand up long enough to cook, I sent Nick off to the store with a list for my favorite chicken pot pie. I didn’t yet have my usual inspiration and energy to come up with anything original, something I later regretted when I realized it would mean yet another few blogless days.

But finally, I am healthy and energized and going kitchen crazy. Because it’s been so cold and because we all still have the remnants of colds, I made a hearty beef chili that warms you from the inside out. The secret to this, and any chili really, is to use stew meat instead of ground beef. I have found that this elevates the dish and makes it just that much more satisfying.

Soft tortillas or crunchy tortilla chips and a little bit of cheese and scallions on top complete the meal for me. You could also serve it up with a nice crusty bread or some sour cream if that’s more your bag.


Two Bean Beef Chili


  • EVOO
  • 3 lbs stew meat
  • salt and pepper, to taste
  • 1 bottle of beer – I used Brooklyn Lager
  • 1 white onion, diced
  • 4 ribs celery, chopped
  • 10 oz frozen corn, thawed
  • 4 cloves garlic, minced
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 7 oz canned green chilies, drained and rinsed
  • 4 tbsp chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coriander
  • 2-15 oz cans fire roasted diced tomatoes
  • 1 cup beef stock


Heat some oil in a large soup pot or Dutch oven and brown the beef in batches. Be sure to season with plenty of salt and pepper and do not crowd the pan. When the beef is browned on all sides, transfer it to a bowl and continue with the process. Once you’re done with the browning, deglaze the pot with just a splash of the beer and scrape up all the brown bits on the bottom. Drain the liquid into the bowl with the beef and heat some more oil.


When the oil is hot, toss in the onion, celery, corn and garlic. Once the vegetables begin to soften, add the beans, chilies, and spices. Mix everything well and when the spices become toasty and fragrant, add in the tomatoes, stock and remaining beer.


Return the beef to the pot and bring the chili up to a simmer. Cover and continue to simmer for 2 to 3 hours before serving. Top with your favorite chili toppings and enjoy!



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