Spicy Beef and 3-Bean Chili

4.5 stars based on 2 votes.
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  • 2 tablespoons olive oil
  • 2 pounds bottom round of beef, cut in 1/2-inch pieces
  • 1 1/2 teaspoons salt, divided
  • 2 onions, chopped (about 2 cups)
  • 8 cloves garlic, minced
  • 2 (12-ounce) bottles dark ale
  • 1/2 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon Saigon cinnamon
  • 1 (28-ounce) can plum tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 (15.5-ounce) can pinto beans, drained
  • 1 (15.5-ounce) great northern beans, drained
  • 1 (15.5-ounce) can small white beans, drained


Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle meat with 1 teaspoon of the salt and add meat, onions, and garlic to the pan. Cook until meat is no longer pink.

Add 1 bottle of ale and cook for 2 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until meat is tender, about 3 hours. Serve with tortilla chips, chopped onion, grated cheese, and sour cream.

About 10 cups.

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  • Name: Dave
    Date: January 16th, 2012
    I used Bell's Best Brown Ale and red and black beans instead of pintos and great northerns. Awesome!!