Meat and Beans Chili Recipe

Meat.  Beans.  Spice.  MMM.  Let’s eat.



3 pounds beef chuck, trimmed and cut into 1/2” cubes

1 to 2 tsp. Salt

1 Tbsp. Olive Oil

1 Tbsp. Olive Oil

2 large Onions, minced

10 Cloves Garlic, minced

7 fresh Jalapeno Peppers, stemmed, seeded, and minced

1/2 tsp. Salt

1 (28 oz.) can Plum Tomatoes, with juice

1 Tbsp. Red Wine Vinegar

6 cups Water

6 cups Black Beans or Pinto Beans (1 lb. dried beans, cooked)



Season Beef with 1 to 2 tsp. salt and heat in a cast-iron skillet over medium-high heat with 1 Tbsp. olive oil.  Brown the meat in batches, adding more oil if needed. Remove the browned meat to a Dutch oven.


Add to the cast-iron skillet 1 Tbsp. of olive oil, minced onions, minced garlic cloves, fresh jalapeno peppers, and salt.


Cook, stirring often, over medium-high heat until the vegetables are softened, 6 to 8 minutes.  Remove to the Dutch oven with the meat.  Stir the toasted spices into the meat mixture and cook for 2 minutes over medium-high heat.  Add in the plum tomatoes, with juice, red wine vinegar, water, beans, and season with a pinch of salt.


Simmer, uncovered, until the meat is tender and the sauce is reduced and thickened, about 1 1/2 hours.  Serve with hot cooked rice, and sour cream.


And Enjoy!


Yield: 6 to 8 servings