I have said it before, and I will say it again, but I absolutely love our local farmers market. Not only do we get to shop and support local, but we get to meet the amazing individuals who make, bake, or grow the items that we purchase. It also means that we can save money by picking up produce that is currently in season. This weekend we came away with a beautiful haul of carrots, zucchini, peppers, onion, mushrooms, and corn! So what does one make with these incredible ingredients? A homemade beef chili of course!
A chili packed full of beef, veggies, beans, and a little beer.
Because no chili is complete without some beer – especially if you plan on serving it on Game Day!
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What I love most about dishes like chili, is that they are incredibly customizable. A good homemade beef chili gives you room to work with the ingredients that speak to you and your family. I use chili as an opportunity to sneak in a little extra ‘goodness’ in the form of veggies for my little one (and the bearded one). The veggies in this dish are added in such a way that they only add to the overall heartiness of the chili.
Also, if you are anything like me and tend to make a ton of food for the purpose of leftovers, then this dish is perfect for you! Chili is so easy to repose into another meal. Add in some cooked macaroni noodles and some cheese, throw it in the oven and you have a delicious Chili Mac N Cheese!
I find that the best recipes usually tend to be the ones that you create after you have made a dish a few times. The recipe that I am going to be sharing with you today is a combination of two of my favorite Chilis!
A few years ago, while on a diet overhaul, I came across Thug Kitchen. Thug Kitchen is a complete in your face vegan food blog. They have published 3 cookbooks (all of which I own and LOVE) but my favorite recipes have been the ones they have posted online. TK’s Bean and Beer Chili was one of the first vegan recipes I ever made that didn’t have me missing meat. I can safely say that if it wasn’t for Thug Kitchen, I never would have made it through 30 days of an elimination diet (I will share more on that in a later post!)
Now it wouldn’t be a recipe from me if it wasn’t inspired by Earls The Cookbook. This one cookbook is by far the most used in my house. Both my Easy and Delicious Warm Potato Salad and my Amazing Pub Style Buffalo Hot Wings with Garlic Parm Dip were inspired by dishes in this book! My little sister gave it to me as a gift last Christmas and it has been used at least once a week since. Trust me, it’s that good of a cookbook.
What are some of your favorite Fall Comfort Foods? I am always looking for new and delicious Recipes to feed my family! Also, don’t forget to subscribe so that you never miss a post!
Your New Favorite Homemade Beef Chili Jam-Packed with Veggies, Beans, and Beer
Homemade Beef Chili with Veggies, Beans, and Beer
Is there anything more comforting than a warm bowl full of delicious Homemade Beef Chili jam-packed with veggies, beans, and beer? This recipe has it all!
- 1/4 Cup Vegetable Oil
- 1 Large Onion
- 2 Large Bell Peppers
- 1 Zucchini
- 2-3 Large Carrots
- 1 Cup Mushrooms (6-10 whole)
- 4 - 6 Cloves Garlic, Minced
- 1/3 Cup Spice Blend + 2TBSP (recipe below)
- 1/2 TSP Salt
- 1 LB Ground Beef
- 3 TBSP Tomato Paste
- 1 Can (28oz) Crushed Tomatoes
- 1 Can (28oz) Diced Tomatoes
- 2 1/2 TBSP Yellow Mustard
- 3 Cans (15oz) Beans - Black Beans, Kidney Beans, etc Rinsed and Drained use one of each or three cans of the same - Totally up to you!
- 1 Cup Chicken or Beef Stock we like Better Boullion
- 1 Cup Beer we prefer to use a stout, porter, or a pale ale
- 1 1/2 Cup Corn
- Juice of Half a Lemon
- 1/4 Cup Brown Sugar
- 1 TBSP Granulated Sugar
- 3 1/2 TBSP Corn Starch
- 3 1/2 TBSP Chili Powder We like to mix half chipotle chili powder and half regular for extra spice
- 1 1/2 TBSP Ground Cumin
- 1 TBSP Smoked Paprika
- 1/2 TBSP Dried Thyme
- 1/2 TBSP Dried Oregano
- 1 TSP Cinnamon
- Jalapeno Rings
- Shredded Cheese
- Sour Cream
Mix together all ingredients listed above. Can be stored in an airtight container at room temperature for up to 3 months.
Homemade Beef Chili
Dice your Onions, Bell Peppers, Zucchini, Carrots, and Mushrooms. Mince your Garlic
In a large fry pan brown your ground beef with 2 TBSP of the Spice Blend and drain.
While your beef is browning, in a large heavy-bottomed pot, heat your oil over medium heat until it begins to ripple. Add in your Onions and cook until they start to brown or become translucent (depending on the onion you chose) - approximately 6 or 7 minutes.
Add in your Peppers, Zucchini, Carrots, and Mushrooms. Cook for another 5 minutes
Add in your garlic, 1/3 cup of the Spice Blend, and salt. Stir and continue to cook for a minute or two.
Now add in your Crushed and Diced Tomatoes, Tomato Paste, Mustard, Stock, and Beer. Stir until everything is well mixed. Don't forget to scrape the bottom of the pot! Let cook for about 5 minutes
By now your Beef should be browned. Add in your beef, beans, and corn then stir to mix well. Turn heat to low-medium, cover, and let simmer for 30-40 minutes. Simmer longer if you want a thicker Chili
Once simmered to your liking add in your lemon juice. Taste your Chili and add in any additional spices like Cayenne Pepper if you want more heat or salt if the Chili needs it.
Remove from heat and Serve. Garnish each serving with Jalapeno RIngs, Sour Cream, Shredded Cheese, and Cilantro
If you want to add a little extra flavor to your Chili, bake your beans and corn on a parchment lined baking sheet at 450 degrees for about 10-15 minutes before adding to your Chili!