How to make it

  • Bring a 5-quart dutch oven or the equivalent up to temperature at medium-high. Saute the onions and peppers in 2 tbsp of oil until the onion starts turning transparent; add the garlic and cook for 30 seconds more. Add the meat and cook until browned. Now add the seasonings and mix to incorporate.
  • Add the tomato paste, diced tomatoes and Dos Equis. Bring to a boil. Add the beans. Simmer briskly, uncovered, until the chili reaches your preferred consistency, cooking for at least an hour. Cover the pot if you need to continue simmering once your desired consistency has been reached.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    keni ate it and said...
    I picked this chili to try because I happen to have both ancho and chipotle powders, both and we love cannellini beans. I did increase the meat, as we prefer a bit meatier chili, and, I added 2 poblanos cus I wanted to up the heat without changing the flavor. I put this in the slow cooker all day, not cooking the meat first(used venison) and adding the beer in the last hour, and continuing to cook it uncovered to deepen and thicken up. This worked great, so if anyone is hesitating trying it because it's not a "slow cooker" chili, it sure can be! Thanks for the recipe! I added my pic. Starting a thread in the I Made It Group, here .... Swiftsets
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes