I realize this might not look like chili to you, but this is my new go-to chili recipe. Maybe it’s because the Husband likes chili or maybe because the girls now eat it too and love the beans, or maybe it’s because it’s so cold here now in WA. . whatever the reason, we’ve been eating a lot of chili over here.
I love how versatile it is (not only with the ingredients but also with how you can eat it) and I always throw as many vegetables in as possible. This used to be my go-to chili recipe, but now . . this one is it. Might be the Mexican Beer + beef broth + the garbanzo beans but this chili sure is flavorful. I love it.
Now, it’s the New Year and I’m trying to eat semi-healthy . . . so I did not sprinkle on the shredded cheese this time. And I even removed the sour cream (this was just for the photo). Damn, I was being so good. The last photo of this post will show you how I ate my chili today.
As chili lettuce wraps.
Hey, why not? Filled me up and tasted good.
I hope you enjoy!
Chili with Garbanzo Beans + Mexican Beer
- about 2 teaspoons olive oil
- 1 pound to 1 1/2 pounds 90% lean ground beef, ground sirloin or ground turkey
- salt and pepper
- 2 cups onion; chopped
- 2 cups fresh cremini mushrooms; sliced
- 1 green bell pepper; chopped
- 1-2 cups carrots; chopped
- 1 tablespoon minced garlic
- 1 tablespoon unsalted tomato paste
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 3/4 teaspoon cumin
- 1 12-ounce bottle dark Mexican beer
- about 2 cups beef broth or stock
- 1 28-ounce can crushed tomatoes
- 1 can garbanzo beans or chickpeas rinsed and drained
- 1 can black beans rinsed and drained
- 1 can kidney beans red or white, rinsed and drained
- 1/2 cup reduced-fat sour cream for garnish
- 1/2 cup chopped fresh flat-leaf parsley for garnish
- Heat a Dutch oven over high heat. Add the olive oil and then, add the ground beef (or whatever you are using); cook for about 6 minutes or until browned, stirring to crumble. Season with salt and pepper. Drain any fat if needed.
- Reduce heat to medium-high. Add the onions, mushrooms, bell pepper and carrots to pan; sauté for about 5 minutes. Stir in the garlic; sauté 1 minute. Stir in the tomato paste; cook 2 minutes, stirring frequently. Add the chili powder, oregano, coriander, and cumin; sauté for about 30 seconds. Stir in the beer; cook 3 minutes or until liquid is reduced by half.
- Next, stir in the beef broth and crushed tomatoes; bring to a simmer. Reduce heat, and simmer for 25 minutes. Stir in all of your rinsed and drained beans and season with salt and pepper again. Taste. Simmer for about 35 minutes. Top with sour cream and parsley and enjoy!
Recipe adapted from Cooking Light.
And yes, here they are. Just another option if you want to try something new.