I love chili. I make it all the time, no matter what the temperature is outside. I make a variety of different kinds, but this is one of my favorites because it is simple to make, and it is vegetarian. It’s always a crowd pleaser. I can’t believe I finally remembered to write this recipe down! I think it has been on my list of things to do for a year now… oops.
Things have been going well at the ATX Gluten-Free household. We are planning our gluten-free wedding for next September, busy promoting Locate Special Diet everywhere, and hosting the occasional shindig at mi casa. Life is good.
Three-Bean Beer Chili
- One 28 ounce can fire roasted diced tomatoes
- One 14 1/2 can whole peeled tomatoes
- Two cans black beans (30 ounces total), drained and rinsed
- Two cans kidney beans (31 ounces total), with liquid
- One can pinto beans (15 ounces), with liquid
- 1 bottle gluten-free beer ( I used Omission Beer)
- 1 small-medium jalapeño, diced (with or without seeds)
- 1 large yellow onion, minced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 heaping tablespoons of tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground thyme
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 tablespoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- pinch of ground cinnamon
- pinch of ground oregano
Ingredient note: You can substitute regular beans (not canned). You would need to add 1 cup or more of stock/broth to make up for the liquid in the cans. I have made this both ways, I just happened to have organic canned beans on hand.
Preheat your dutch oven or large soup pot to medium low. Mince the onion, garlic and jalapeño. Set aside the garlic. Add oil to the pot and add the onion and jalapeño. You can increase the heat on the pot if desired. Saute until onions are translucent (about 5 minutes). Add minced garlic and sauté for 2 minutes (keep your eye on it so it does not burn). Add tomato paste to the vegetable mixture and cook for 2 minutes, while stirring. Pour a bottle of beer into the pot and scrape up any of the brown bits at the bottom of the pot. Let the beer-vegetable mixture reduce for about 10 minutes, stirring occasionally (I added a pinch of salt here). Add the remaining ingredients (tomatoes, beans, spices). Mix to incorporate all ingredients. Turn up the heat and bring to a slow boil. Let the chili bowl for 2 minutes and then lower to a simmer. Cover and simmer for at least 2 hours (preferably longer), checking often and stirring occasionally.
Note: If you do decide to simmer over 2 hours, keep your eye on the liquid. You might need to add some water or stock if it is reducing too much. This is dependent upon your heat source, your equipment, and the time spent simmering.
Top with cilantro, Italian parsley or cheese.