Three Bean Drunken Chili
This three bean chili stew is a perfect dish for a cool day. Top with fresh cilantro, avocado, and jalapenos.
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Ingredients
- 1 pound beef chuck roast cubed
- 1 teaspoon Salt
- ½ teaspoon pepper
- 3 tablespoons olive oil
- 2 guajillo chiles
- 1 onion chopped
- 2 garlic cloves minced
- 1 pounds yam peeled and cut into ½-inch cubes
- 1 parsnip peeled and cut into ½-inch cubes
- 1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon chili powder
- 1 tablespoon chipotle chile in adobo sauce minced
- 1 15-ounce can diced tomatoes
- 1 can beer
- 3 15-ounce cans beans, rinsed 5-6 cups of cooked beans
- Cilantro
- Avocado
- Jalapenos
Instructions
- If using dry beans see instructions above; you will need to soak and pre-cook the beans ahead of time.
- Toasting the chilis:
- Rinse the guajillo chiles and removed the seeds and stems. Toast on a dry skillet for a few minutes, then put in a glass bowl with 1-cup of boiling water. Let it saturate for 15-20 minutes. After that, transfer the chiles with the liquid into a blender and puree.
- In the meantime, heat 1 tablespoon of oil in a large ovenproof cast iron or clay cassoulet until shimmering, pat dry the beef chunks with salt and pepper and add. Add the beef and cook over medium-high heat for 6-8 minutes. Toss and turn to brown from all sides.
- Remove the beef to a plate and cover until later.
- Browning the Vegetable and Spice Base:
- Using the same dutch oven, sautee the onions until softened for 2-3 minutes, and add the garlic.
- Next, add the diced yam and parsnip. Add all the spices and season with salt and pepper.
- If using the guajillo chiles puree, add it now. Give it a good stir and add a can of beer. Add the cooked or canned beans, diced tomatoes, and half of the bell peppers. Stir and bring it to a boil.
- Preheat the oven to 300 °F (140°C).
- Add the reserved beef to the pot, mix it all together, and put the cassoulet into the oven. Let it cook for 1.5 hours.
- Remove the chili from the oven, add the remaining bell peppers. Let it sit for a few minutes and serve.
- Use chopped cilantro, avocado, and jalapenos for garnish and chips.
Notes
If you choose to make the vegetarian option and omit the meat, the cooking/baking time can be reduced to 1-hour.
