Beef Chili With Beer And Black Soy Beans
From hollymayb 16 years ago
- 60 minutes to make
- Serves 6
First off- PLEASE no hate mail! This recipe is not at all traditional, and doesn't pretend to be. This is my family's version of chili, tailored to our tastes and lifestyle. This recipe has lots of fibre and fewer carbs than most chilis. Read more Also, if you can, use organic ingredients- you'll notice the difference! See less
Ingredients
- 1 lb lean ground beef shopping list
- 4 celery ribs, diced shopping list
- 2 medium onions, finely chopped shopping list
- 2 cans black soy beans, drained & rinced shopping list
- 2 cans sliced mushrooms, drained (I know- fresh are way better! But the texture of the canned ones goes really well with this dish) shopping list
- 1 can tomato paste shopping list
- 1 bottle beer shopping list
- 2 cups chicken stock shopping list
- 6 T Mexican chili powder shopping list
- 1 T oregano shopping list
- 1 T whole cumin, (optional: toast it first for fantastic flavour) shopping list
- 1 t sage shopping list
- 1 t thyme shopping list
- 1 t indian chili powder or cayenne shopping list
- Splenda, balsalmic vinegar, salt & pepper to taste shopping list
- lime wedges, sharp cheddar & sour creme for serving shopping list
How to make it
- Brown beef in a large pot over medium heat, but don't move it around. Keep it in one piece, and let it get really nice and brown on the outside, but don't burn (the browning adds flavour)
- When the beef is very browned, roughly break it up, and cook away any leftover pink
- Drain fat as necessary, leaving a little in the pot.
- Add onions and celery and cook until soft. (variation: only put in half the onion and cut the other one in thin slices and slowly carmelize while chili cooks. Add towards the end for a wonderful smokey-sweet flavour)
- Add tomato paste and stir to coat. Cook one minute more.
- Add mushrooms, spices and beer. Scrub up the browned bits off the bottom of the pot.
- Add stock and set to simmer, uncovered for at least 30mins or until desire consistency is achieved
- Taste, and adjust flavours with Splenda, vinegar, salt & pepper. As a point of reference, when I made this last night (without corn), I used 2 T Splenda, 2 T vinegar and probably about 1 t each of salt & pepper. If you're using corn, I would advise to leave out the sweetener, and enjoy the contrasting punch of sweet corn to the spicy chili.
- Serve hot with a sour creme, cheese & lime.
People Who Like This Dish 2
- juels Clayton, NC
- ocergm Davidson, NC
- hollymayb Baltimore, Maryland
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The Rating
Reviewed by 1 people-
I like this! Surprised no one has rated this yet. Beer gives food nice flavor and compliments the meat. High 5!
juels
in Clayton loved it
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" It was excellent "