There are two ingredients that take this easy beef and three bean chili recipe from killer to kick-ass: beer and enchilada sauce. Taste it for yourself to discover the reason why.
This red chili recipe is not only killer, it was almost kick-ass too.
But then I got nervous that when my mom read this post she’d be hot on her iPhone to text me and say, “Heidi!!! You can’t say kick-ass in your post! You’ll offend your readers!”
So in regard for you, my dear readers, this chili is simply KILLER.
But you’ll realize as soon as you make it that it’s totally kick-ass, too.
I first made this recipe before most of today’s teenagers were even born. I wrote it down in my familiar handwriting that is much more legible than it is today.
It’s safely documented within the well-worn, hand-written recipe book my mom gave me right out of college. The book that’s stuffed with the torn-out recipes from random newspapers and magazines that over the years have become our own. The book whose ruled pages hold the treasures of recipes passed down to me from my mom, my grandmothers and even a few co-workers and neighbors who inspired me with their creations.
It’s my one recipe book that could never be replaced.
And like this chili, it is filled with kick-ass flavors waiting to be made. I mean…ahem…killer flavors. That one’s for you, mom.
About the Recipe
I like beef chili. I like bean chili. So why discriminate against one or the other? I use ground sirloin for my beef. If you can’t find sirloin, a suitable chuck or even ground beef will do. Or, feel free to use 1 pound pork sausage with 1 pound ground beef. Make it what you crave.
I use three different beans in this recipe starting with dark kidney beans, lighter pinto beans and chili beans which are beans cooked in a mild sauce. It’s a rainbow of beans. I use canned beans because it’s just easier and quicker. I’ve never had anyone complain that I didn’t take the time to soak my beans straight from the bag, but if you’d like to, I say go for it!
For maximum chili flavor, I cook the spices along with the vegetables, rather than simply adding them to the sauce. This method infuses the vegetables with the aromatics and deepens the earthy sauce.
I have two ingredients that take this chili recipe from killer to kick-ass: beer and enchilada sauce. Taste it for yourself to discover the reason why.
If You Liked This Recipe, You’ll Like These:
- Game Day Beer Chili
- Slow Cooker Healthy Turkey and Sweet Potato Chili with Quinoa
- Crockpot Creamy Taco Chicken Chili
- Chilli Con Carne
- Slow Cooker Chicken Fajita Chili
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 green bell peppers, cored, seeded and chopped
- 2 medium onions, peeled and chopped
- 4 garlic cloves, minced
- ¼ cup New Mexico chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 pounds ground sirloin beef
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans
- 1 15-ounce can chili beans
- 1 15-ounce can enchilada sauce
- 1 12-ounce bottle of beer, I used a lager
- Kosher salt to taste
- Sliced jalapeños
- Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes. Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.
- Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.
- Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally. Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.
- Serve with sliced jalapeño, sour cream and cheddar cheese if desired.
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