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Preparation Time: approximately 15 minutes
Cooking Time: approximately 30-45 minutes
Serving Size: 1 cup, Serves approximately 8
1 Slice on the Slice Plan.
1 lb ground beef, 85% lean
4 cloves garlic, minced
1 onion, red, diced small
1 bell pepper, diced small (green, orange, or yellow for color)
1 jalapeño, minced
½ pound mushrooms, Portobello, sliced (optional)
8 oz beer (choose a darker beer such as lager or stout)
2 TB chipotle peppers in adobo, minced
1-15 oz can black beans, rinsed
1-15 oz can cannellini beans or kidney beans
4-15 oz cans tomatoes, diced, fire-roasted
3 TB chili powder
1 ½ TB cumin
2 TB oregano, dried
¼ cup cilantro, minced (optional)
1 tsp cayenne pepper
2 tsp kosher salt
Toppings: Cheddar Cheese (shredded), Scallion, Sour Cream (optional)
Heat ground beef in large pot. Crumble and cook halfway. TIP: If you do not use a non-stick cooking pot, you should add 2 TB olive oil before adding the beef to prevent it from sticking too much.
Add garlic, onion, bell pepper, and jalapeño, sauté until onions are translucent. Add spices (chili powder, cumin, oregano, cayenne) and mix well. Add mushrooms and sauté 5 minutes. Add beer, tomatoes, and chipotle peppers. Bring to a bowl, reduce to a simmer.
Add beans and cilantro. Continue cooking 20-30 minutes until desired consistency. Season with salt.
Turn-Out & Storage
Serve hot with additional toppings, alongside rice, or your favorite sourdough bread. Can be prepared ahead of time and reheated for guests.
TexMex Chili can be stored up to 5 days under refrigeration.