Snow Day Chili, an Update

A classic chili made with beef and beans. Feel free to add additional vegetables such as bell peppers and zucchini to round out the nutrition. As with most hearty stews/chilis/soups, it is best served the next day, but can be enjoyed right away too.  

I enjoy a thick dollop of sour cream and diced avocado, but it is also wonderful to top with grated cheddar or mozzarella and scatter in chopped, green onions and cilantro as well or instead. 

  • Author: Stacey Bender



1 1/2 cups mixed dry beans

1 bottle beer

2 cups water

1 TB veal demi glace

1 tsp ancho chili powder

1 TB ground cumin

1 tsp adobo sauce from chipotle chilis

1 wedge lime squeezed of juice

1 tomato, diced

2 TB olive oil

1 1/4 lb ground beef

Sea salt and pepper for seasoning

1 tsp ground chipotle chili powder

1 red or white onion chopped (approximately 2 cups)

35 cloves garlic, chopped

1/2 raw jalapeño, seeds and stem removed, chopped

2 stalks celery, chopped (approximately 1/2 cup)

2 carrots, peeled and chopped (approximately 1/2 cup)

2 (14 1/2 oz) cans diced tomatoes

1 large jalapeño, roasted over flames or under broiler, skin on, stem and partial seeds removed, chopped


Put beans though tomato ingredients in pressure cooker and cook on high for 18 minutes

Heat oil in a sauce pan and add beef with a sprinkle of sea salt and pepper. Let brown without stirring for approximately 10 minutes or until it is brown and is no longer sticking on the bottom side. Stir and add onions letting all brown another 5-10 minutes, stirring once or twice.

Add garlic, celery, carrots and peppers. Continue cooking over low until they begin to tender, approximately 15 minutes.

Add the cans of tomatoes along with the roasted pepper and bring to a simmer. Adjust seasonings as needed.

When the beans are done and pressure is released, add 2 tsp salt and a drizzle of olive oil. Let sit for 1/2 hour or so the take in the seasoning. Taste and adjust as needed.

In a large, oven-proof vessel, combing the bean mixture with the meat mixture and bring to a simmer, stirring occasionally.  

Cover the vessel and transfer to the oven to let cook for 1 hour or more to develop flavor. Uncover and continue to let thicken until your desired consistency.  



If you don’t have a pressure cooker, you can soak the beans overnight and let cook over the stove until just tender (approximately one hour).


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