Cowboy Beef Beer & Bean Chili Recipe
Looking for a dish to enjoy together with friends, family or co-workers? Try this cowboy beef beer & bean chili recipe. It has a perfect amount of spiciness which you will enjoy especially if the people you’re inviting love chili.
My husband volunteered to cook this dish. He wants me to try this cowboy beef with beer and bean chili. I’m not a fan of spicy food, but he made sure it’s not too spicy for me. I actually loved it.
The great thing about this dish is that it can be made ahead of time and served when you need it. Just make it on Saturday and serve it any day of the upcoming week. Your family and friends will love this dish and ask you for the recipe but you can always say “it’s a family secret” so they stop by for dinner again.
Serve it with white rice, sprinkled with cheddar cheese a perfect complement with this dish! Make sure you have cooked rice just in case!
So if you have guests coming over and don’t know what to serve your friends or maybe a coworker coming by for dinner to discuss a project, try this cowboy beef with beer chili recipe. Whether it is a game day or a picnic, this dish fits in!
- 1 1/2 lbs ground beef
- 1 tbsp vegetable oil
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 1 medium yellow bell pepper, chopped
- 1/4 cup chili powder
- 1/2 tbsp ground cumin
- 1/2 tsp dried oregano leaves, crushed
- 1/2 tsp dried thyme leaves, crushed
- 1 can, (20 oz) crushed canned tomatoes, undrained
- 1 can (10 oz) zesty styled diced tomatoes, undrained
- 1 can (14 oz) beef broth, use only half
- 1 can (12 oz) of your favorite beer
- 1/4 cup tomato paste
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp honey
- pinch ground red pepper
In a large stock pot or skillet, cook ground beef on medium heat, until cooked, about 10 minutes.
Remove from the pot and pour off drippings and set aside.
Heat oil in the same stockpot over medium heat. Add onion and garlic. Cook until onion is tender. Add bell pepper and jalapeno. Continue to cook until peppers are tender.
Return beef to stockpot. Add chili powder, cumin, thyme, oregano, and red pepper. Cook for about 3 minutes while stirring.
Add in crushed tomatoes, diced tomatoes, beef broth, beer, tomato paste, and honey. Bring to a boil.
Reduce heat, cover and simmer for 45 minutes.
Uncover stockpot, continue simmering 30 minutes until thickened to the desired consistency, stirring occasionally.
Stir in beans. Cook for additional 10 minutes until beans are heated through. Season to taste with salt and pepper.
Enjoy with rice or any other accompaniment.