Bean's Chili

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This recipe is courtesy of bean, whose chili recipe is pretty famous on the shack, and ironically does not contain beans.


Phase 1

  • 2 tablespoons olive oil
  • 2 medium sweet yellow onions
  • 5 cloves of garlic

Phase 2

  • 3 pounds of meat (your choice, can mix up beef, tri-tip, steaks, pork, sausage)

Phase 3

  • 4 roma tomatoes
  • 1/2 cup tomato paste (one of the small cans)
  • 1 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

Phase 4

  • 3/4 cup dark beer
  • 3/4 cup beef stock (or broth)
  • 2 tablespoons apple cider vinegar

Phase 5

  • 1/4 cup fresh parsley
  • 1/4 cup fresh oregano
  • 1/2 teaspoon cayenne or pequin pepper
  • an actual pepper of your choosing (choose this based on how much additional kick you want)
  • a pinch of nutmeg


  • Dice up your onions
  • Mince your Garlic
  • Cut the meat into cubes (or grind, depending on how you like your chili)
  • peel and dice your tomatoes (I usually don't peel though, since the cooking process gets the skin really soft anyway)
  • chop up your parsley and oregano

The Actual Work

1. Take a large (6 quart or so) dutch oven or large pot, and throw the Phase 1 ingredients in, then set the heat to medium-low. Start cold and allow the oil to come to heat, then once it starts sizzling, simmer for about 5 minutes until the onions become translucent and the sweet smell of garlic fills the air.

2.Turn up the heat to medium-high and start adding the meat slowly so that it all browns evenly. The meat will not be cooked fully yet, just make sure it's evenly brown on the outside. This should take about 10 minutes.

3. Reduce the heat to medium and add in the Phase 3 ingredients and stir it up. Mix it well together and get the tomato paste to a nice brown. This will take about 5 minutes.

4. Add in the beer, stock, and vinegar and mix it all up really really well. Allow it to come to an almost boil and once it's there, drop the heat down to medium-low and leave for 45 minutes

5. Make sure to keep stirring it for those 45 minutes

6. At this point, add in the actual pepper. Take a fork and put some holes in it so that you can get all the flavor inside to go throughout your mix.

7. Add the rest of the Phase 5 ingredients and stir well, then simmer for about 15 minutes

8. Add in some salt and pepper to taste if needed, and if it looks really thick, you can add some water. Let it simmer for another 15 minutes or so

9. Take out that pepper we put in during step 6.

10. Done...turn off your stove, let it rest, keep mixing it....and then serve

Ways to Serve

I usually like to add a bit of sour cream and some shredded cheese in a bowl with the chili and eat with a spoon - devnullgt

Corn bread is usually a nice side dish


This can get spicy if you want it to. IN step 6, you can use a habanero pepper or two if you want to add in the heat. I usually use a serrano pepper or a jalapeno. They dont really let out all the spiciness during the process, but you can always add some pepper flakes if you really want or bump up the amount of chili powder in step 3 and/or cayenne pepper you add in step 7. Following this exactly with a single serrano is good enough for most people that dont like too much heat.