Tag: Beer Chili

With the Super Bowl this Sunday what better time to not only introduce the new series (Cooking with Beer) but also share my all-time favorite recipe- Beer Chili Con Carne.

This easy to make recipe is packed so full of flavor you won’t even realize it is one of the healthiest Chili recipes on the planet.

When you combine the fiber from the veges and legumes (black and kidney beans) with the mouth watering spice concoction… you get a heart healthy, beer belly reducing bowl of glorious-ness.

Watch below as I show you how it’s done:
 

Chili Con Carne and Beer

Here’s what you need:

• 2 Medium Yellow Onions
• 2 Cloves of Garlic
• 2 Carrots
• 2 Celery Stalks
• 2 Red (Green, Yellow or Orange) Bell Peppers
• Big Handful of Mushrooms
• 1 Small Zucchini
• 1 – 24 oz Can of Diced Tomatoes
• 1 – 12 oz Can of Chick Peas (Garbanzo Beans)
• 1 – 12 oz Can of Black Beans
• 1 – 12 oz Can of Kidney Beans
• 1 pound of Extra Lean Ground Carne/Beef (Turkey or Chicken)
• 1 Can of your favorite Beer
• 2 table spoons of Extra Virgin Olive Oil
• 2 heaping tablespoons of Chili Powder
• 2 table spoons of Balsamic Vinegar
• 1 heaping teaspoon of Ground Cumin
• 1 heaping teaspoon of Cinnamon
• 1 teaspoon of Red Chili Flakes (more or less depending how spicy you like it)
• Sea Salt and freshly ground Black Pepper

 
How to put it all together:

Crack open the can of Beer and sip slowly making sure to save half of it for later.

Chop up all the veggies. Pour 2 tablespoons of olive or coconut oil into a large pot and turn to medium/high heat.

Toss in all the chopped veggies and add in the following spices: 2 heaping table spoons of Chili Powder, 1 heaping tea spoon of Ground Cumin (or Coriander), 1 heaping tea spoon of Cinnamon, 1 teaspoon of Red Chili Flakes (more or less depending how spicy you like it) and a pinch of salt and pepper.

Stir every 30-45 seconds for about 8-10 minutes.

Add the entire can of Diced Tomatoes. Drain and Rinse the Chick Peas, Black and Kidney Beans and stir them into the pot.

Pour in the 1/2 Can of your favorite Beer. With your wooden spoon slowly stir in and break apart the Ground Carne (allowing it to cook in the chili).

Stir in the 2 tablespoons of Balsamic Vinegar, and add another pinch of salt and freshly ground black pepper.

Reduce heat, cover and allow to simmer for about an hour or more, stirring occasionally.

Serve garnished with a scoop of plain Greek yogurt, some grated cheddar cheese and freshly chopped cilantro. Sooooo Good. Makes about 6 – 8 servings.

Enjoy.

Yours in health,

Sean

PS. Stay tuned for another one of my favourites – Beef and Guinness Stew.

Click Here and Start Earning Your Beer

Not gonna lie. I’ve been a chili lover my entire life.

It’s a simple meal that you can make on a Sunday for example, and then store the leftovers in the fridge or freezer for the balance of the week. The next time you get home and don’t feel like cooking you’ll only need a few minutes to reheat the chili and dig in.

Growing up my major influence in the kitchen was my mom. Most can agree that nobody cooks as well as their mothers do. Splice in a few tricks I’ve learned along the way from my favorite celebrity chef Jaime Oliver and I’ve become pretty good in the kitchen.

Over the years I’ve messed around with a few different recipes until I finally settled on this one:

What you need:

 
Whip it up:

 
Serve garnished with a scoop of plain greek yogurt, some grated cheddar cheese and fresh cilantro. Sooooo Good.

Keep this healthy Chili recipe in your back pocket to use whenever you are stumped for ideas on what to cook or when you feel like a nice warm meal. It makes approximately 6 – 8 servings and is easy enough to store in the fridge or freezer to be eaten at a later time. Enjoy.

Yours in health,

Sean

PS. Beer and cinnamon are the secret ingredients in this recipe. What “secret ingredients” do you add to your chili to set it apart from the rest?