Beef & Bean Chili


  • 2-3 tbsp. cooking oil 
  • 1 lb. grass fed ground beef 
  • 1 onion, diced
  • 1 red or orange pepper, diced
  • 2 stalks celery, finely diced
  • 2 tbsp. tomato paste
  • 2 tsp. cumin
  • 2 tbsp. chili powder 
  • 1 tsp. smoked paprika 
  • Pinch oregano 
  • 1 12 oz. can lager 
  • 1 32 ounce can San Marzano Tomatoes 
  • 2 cans pinto or black beans

Instructions: Heat oil in a large dutch oven over medium-high heat. Add ground beef and salt and pepper generously, breaking the meat up into small pieces as it browns. Push beef to one side and add onion, pepper and celery. Season well with salt and pepper and sauté until fragrant and slightly softened. Add tomato paste and all spices and stir well to coat.

Turn heat up just a touch and pour in the whole can of beer, scraping the bottom of the pan with your spoon to deglaze. Add tomatoes and both cans of beans.  Reduce heat and simmer 20 minutes. Taste and adjust seasonings if needed. Serve immediately, topped with shredded cheese, ripe avocado, diced onions and a dollop of sour cream or Greek yogurt.