Beef and Three Bean Chili

People have strong feelings about chili. Some people refuse to use beans other than red navy beans. Others refuse to use beans at all. Still others won't eat chili unless it's served over spaghetti (I see you, Cincinnati). I, on the other hand, am an equal opportunity chili lover. Give it to me with chicken or beef, beans or no, as long as it's spicy and piping hot I'm going to go all in, piled high with all my favorite toppings and served with tortilla chips for dipping.

Beef and Three Bean Chili

(Makes 2 quarts)


  • 2 pounds beef stew meat, cut into 1/2-inch cubes

  • All Purpose flour

  • Kosher salt and freshly ground pepper

  • 1/4 cup vegetable oil

  • 1 large red onion, diced small

  • 4-6 cloves garlic, minced

  • 2 tablespoons light chili powder

  • 2 tablespoons chipotle chili powder (Note: If you don't have any chipotle powder just double the amount of light chili powder.)

  • 1 tablespoon ground cumin

  • 1 chipotle chile in adobo, minced

  • 1 12-oz bottle of beer (preferably darker beer)