Fire-Roasted Beer-Infused Three-Bean Beef Chili

Serves: 6–8

Ingredients

Main Ingredients

• 2 tbsp olive or neutral oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 lbs ground beef
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 (4 oz) can fire-roasted green chiles
• 2 (14.5 oz) cans fire-roasted diced tomatoes (with liquid)
• 1 (6 oz) can tomato paste
• 3 (15 oz) cans bean trio, drained and rinsed
• 1–2 (12 oz) cans golden ale or other beer
• 1 tsp Better Than Bouillon (Roasted Chicken)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce
• water (as needed during cooking)

Spices

• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1–2 tsp Trader Joe’s Umami Mushroom Powder
• 1 tsp ground cinnamon
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Optional Garnishes

• Sour cream
• Shredded Mexican cheese blend
• Jarred salsa
• Fritos corn chips

Instructions

1. Sauté Aromatics:
   Heat the oil in a large stockpot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.

1. Brown the Beef:
   Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary.
2. Cook Vegetables:
   Stir in the diced bell peppers and fire-roasted green chiles. Sauté for 5–7 minutes, until the peppers soften slightly.
3. Add Spices:
   Add all spices, cocoa powder, and Worcestershire sauce to the meat and vegetable mixture. Cook for 2-3 minutes, stirring frequently to bloom the spices in the remaining fat.
4. Deglaze with Beer:
   Pour in 1–2 cans of beer and scrape up the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to burn off some of the alcohol.
5. Add Remaining Ingredients:
   Stir in the fire-roasted diced tomatoes, tomato paste, beans, and Better Than Bouillon. Mix well to combine.
6. Simmer:
   Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 30–40 minutes or longer (up to 2 hours), stirring occasionally. Add water as needed if the chili becomes too thick.
7. Adjust Consistency:
   Add water as needed during cooking to maintain desired consistency. Up to 2 cups may be needed for longer cooking times.
8. Taste and Adjust:
   Taste the chili and adjust the seasonings as needed.
9. Serve:
   Ladle the chili into bowls and set out garnishes for people to customize their bowls.