Beef and Bean Chili

Root trainees learn about a variety of different wet and dry cooking methods. In the cooler fall and winter months, everyone loves shift meals that feature braises, stews, and soups. This beef and bean chili makes the Root kitchen smell fantastic; give it a try and let us know what you think!

Beef and Bean Chili

Recipe Yield: 2 quarts

Ingredients:

  • ¼ cup Canola oil

  • 1 cup Diced Onions

  • 2 Bell peppers, diced fine

  • 1 jalapeno pepper, diced fine

  • 2 Tbsp Chopped garlic

  • ½ Tbsp Dry oregano

  • ½ Tbsp Dry thyme

  • 1 Tbsp Kosher Salt

  • ¼ tsp Ground black pepper

  • 2 Tbsp Ground cumin

  • ¼ cup Ground coriander

  • 3 Guajillo chili peppers, deseeded

  • 1 bay leaves

  • 3 cups Tomato puree

  • 12 oz water/beer

  • 1 can black beans, drained

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. In small pot, cover the chilis with water and bring to a boil. Simmer until tender, drain and chop fine. 

  2. Meanwhile, in large enough pot sear beef over high heat with a little oil. Crumble beef as you sear. Add onions, peppers, garlic, herbs, spices, sweat until veggies are tender.

  3. Add remaining ingredients and simmer together until delicious. 

  4. Pour into quarts, cool, label, date, refrigerate.

Faith Emerson