Quick Beer and Black Bean Chili

Filed in archive Recipes on January 29, 2007

1 lb. ground beef

2 tablespoons canola or other cooking oil

1 large onion, chopped fine

4 cloves garlic, minced

1 jalapeno pepper, de-seeded if desired, and minced

3 tablespoons chili powder, or to taste

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon cinnamon

1 tablespoon cocoa powder

1 teaspoon oregano

1 tablespoon sugar, optional

2/3 cup guinness beer

1 cup beef broth

1 15-oz can diced or crushed tomatoes

1 15-oz can black beans, drained

salt and freshly ground black pepper

2 tablespoons masa harina


Brown ground beef over medium heat in deep skillet or casserole. Drain fat except for 2 tablespoons. Return to heat and add 2 tablespoons oil. Add onion and cook 5-7 minutes, stirring occasionally until onion is limp. Add garlic and continue to cook 2 minutes. Stir in jalapeno and cook 2 minutes. Add the spices and cook, stirring occasionally, about 5 minutes. Add beer, broth, and tomatoes. Bring to the boil, then lower heat and simmer 30 minutes. Add black beans and cook 10 minutes more. Adjust seasonings with salt and pepper. Add masa harina and cook 5 minutes more to thicken.

Chili usually benefits from long, slow cooking, so if you do have time, simmer the chili after adding the beer, broth and tomatoes over low heat for 2 hours (stir occasionally), then proceed with the rest of the recipe.