Beef & Black Bean Chili

Servings: 6 to 8 people


  • 1/4 Cup olive oil
  • 2 Lb beef, cut into 1/2-inch cubes
  • To Taste Salt and freshly ground black pepper
  • 1 Large Red Onion, finely diced
  • 4 Clove garlic, finely chopped
  • 3 Tbsp ancho chili powder
  • 1 Tbsp pasilla chili powder
  • 1 Tbsp ground cumin
  • 1 Bottle Dark Beer
  • 5 Cups Chicken Stock
  • 1 (16 Oz) Can Chopped Tomatoes, drained and pureed
  • 1 Tbsp chipotle pepper puree
  • 1 Tbsp honey
  • 2 Cups Black Beans, rinsed and drained
  • 2 Tbsp fresh lime juice


Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.