Beef, Bean, & Beer Chili


  • 1 yellow onion
  • ~112 lbs beef (ribs or chuck)
  • ~2 tsp kosher salt
  • 30g Chili Spice Mix
  • 4 cloves garlic
  • 1 (12 oz) bottle of beer (stouts work well)
  • 1 (1412 oz) can crushed tomatoes
  • ~2 cups water
  • 2–3 poblano peppers
  • 3 cans (pinto, black, etc) beans
  • 1 tsp cocoa powder
  • 12 tsp dried oregano



  • Dice the onion
  • Weigh out spice mix (or make it)
  • Peel and crush the garlic
  • Cut beef into ~1″ chunks

Make the Chili

  • In a 5L pot, add some vegetable oil, and turn the heat on high
  • Attempt to brown the beef for a few minutes
  • Add chopped onions and 112 tsp salt and cook until the released water evaporates
  • Add the chopped garlic and spice mix and cook for a few minutes to toast the spices
  • Add the bottle of beer, can of tomatoes, and 2 cups water
  • Bring to a simmer and cook for until the beef is tender (about 112-2 hours), adding water as needed
  • While waiting
    • Dice the peppers
    • Drain and rinse the beans
  • Add the peppers and beans and cook for another 30 minutes or until you think it’s done
  • Add cocoa powder, oregano
  • Taste and adjust salt and spices