A Good Bowl of Chili for a Good Game of Football

Mike and I decided it was time for another batch of chili, and since the Titans played the afternoon game it was a good time to try a new recipe. Mike chose this one, Southwestern Black Bean Chili, because it was similar enough to another we make, but the black beans and ground coriander were new ingredients that seemed like a delicious twist. The original recipe actually called for dried beans that you soak overnight and then cook, but we didn't pick it until Sunday morning, so we went with canned that I then drained and rinsed really well. The recipe called for hot chili powder and mild chili powder, but we used mild and ancho powders. Last thing, the recipe called for "4 cups (16 ounces)" of dark beer, but I happen to know those measurements don't jive (4 cups is 32 ounces), so we used used 2 (12-ounce) bottles and reduced it by a third instead of a half. I've incorporated all my little changes in the recipe below...


I would say this is definitely a new favorite for us, but let me warn you...it makes a TON! No problem for us, we love reheating it all week for work lunches and easy dinners, not to mention chili dogs and chili nachos! We also thought it was really nice consistency, not too runny, but not so thick it needs to be watered down when you're reheating it. All-in-all, a perfect combo.


Southwestern Black Bean Chili
1 can black beans, drained rinsed

1 can Great Northern beans, drained and rinsed

¼ cup olive oil
2 tablespoons minced garlic (don’t skimp!)
1 large white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
¼ cup ancho (or hot) chili powder
¼ cup mild chili powder
2 teaspoons (or more) ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon freshly ground pepper
2 tablespoons sugar
1 tablespoon dried oregano, crumbled
1 tablespoon sea salt
2 (12-ounce) bottles dark beer
1 can beef broth
2 (28-ounce) cans petite diced tomatoes
1 (28-ounce) can tomato sauce
Shredded Cheddar cheese, chopped red onion, and sour cream

Heat the olive oil in a large heavy pot over medium heat. Add the garlic, onion and bell peppers and sauté until slightly soft. Add the beef and sauté until fully cooked; drain, if desired (we do). Add the spices, sugar, oregano and salt and stir until well combined. Add the beer and cook until the volume of the beer reduces by ⅓ to ½, stirring frequently. Stir in the broth, diced tomatoes and tomato sauce. Add the beans. Reduce the heat to low and simmer for about 2 hours. Serve in bowls with the cheese, red onion and sour cream. Serves 6 to 8.

PS~If you missed Sunday's Titans game, you missed a great one. Don't forget to catch them against the Jaguars on MNF, October 18!

Look at all that tasty goodness...