Skip to content

Red beef chili

  • 1000 g 80/20 Ground Beef
  • 2 t Medium-Grain Salt
  • 1 t Black Peppercorn, ground
  • 50 g Tomato Paste
  • Spice Mix
    • 3 T Smoked Paprika, ground
    • 1 T Sweet Paprika, ground
    • 1/4 t Dried Cayenne Pepper, ground
    • 1 T Cumin Seed, ground
    • 1 T Onion Powder
    • 1 T Garlic Powder
    • 1 t Unsweetened Cocoa Powder
    • 1/8 t Cinnamon, ground
    • 1/4 t Dried Oregano Leaves
  • 330 g Beer
  • 240 g Canned Tomatoes
  • 500 g Water
  • 250 g Frozen Spinach Leaves
  • 500 g Canned Beans, drained, rinsed

Yields 4 servings

  1. Brown beef. Heat heavy-bottomed stock pot over medium-high heat. Add beef, salt, and pepper. Cook, breaking apart, 7-10 minutes until browned.
  2. Caramelize tomato paste. Push beef to the sides of the pan to expose the pot's bottom. Add tomato paste and cook 3-4 minutes until bubbling.
  3. Bloom spices. Reduce heat to medium. Mix spices into tomato paste. Cook 1-2 minutes until fragrant. Then stir into the beef.
  4. Deglaze. Add beer and scrape up browned bits from the bottom of the pot.
  5. Simmer. Mix in water, spinach and beans. Bring to a boil, then reduce heat and simmer uncovered 45-60 minutes, stirring occasionally, until thickened to desired consistency.

  1. Mitzewich, John. "Beef, Bean, and Beer Chili." Food Wishes. 12 June 2015. ↩