Beef and Bean Chili
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Beef and Bean Chili

We couldn’t call ourselves a bean company without a real-deal chili recipe. We like to think we’ve tried them all, but we think this one might be the best. This one relies heavily on this amazing recipe from the New York Times: 
https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili

Yields: 6 large-ish servings

WHAT YOU NEED:

• 2 jars (19 oz) Organic White Impulse Beans, including the liquid
• 1 jar (19 oz) Organic Garbanzo Impulse Beans, including the liquid
• 2 Tbsp olive oil
• 1 c (about 1 medium) yellow (or any color, really) onion, peeled and diced
• 1 ⅓ lbs ground beef
• 8 garlic cloves, minced
• 1 6 oz can tomato paste
• 1 14 oz can diced tomatoes
• ½ Tbsp ground paprika
• 2 tsp ancho chili powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp mustard powder
• ¼ tsp ground cayenne
• 1 tsp dried Mexican oregano
• 12 oz light beer
• ¼ c apple cider vinegar
• 2 Tbsp maple syrup
• 2 Tbsp soy sauce
• 2 tsp chicken bouillon (Better than bouillon paste)
• 1 ½ tsp unsweetened cocoa powder
• 1 Tbsp Worcestershire
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, cotija, shredded cheddar cheese, pickled or fresh radishes, Fritos, tortilla chips

WHAT YOU DO:

  1. Make the base:
    In a large saucepan over medium heat, add the 2 Tbsp olive oil and heat through. Add the 1 c diced onion and cook for a minute or two, then add the ground beef and 8 minced garlic cloves. Add salt and pepper, and cook until browned (another 8-10 minutes). Then add the 6 oz can of tomato paste and all of the spices (paprika, ancho chili powder, cumin, garlic powder, onion powder, mustard powder, cayenne, Mexican oregano). Stir to combine and cook 1-2 minutes until fragrant. Then add the beer and mix until well combined.  

  2. Make it soupy:
    Transfer mixture to a crockpot/slow cooker. Add the 2 jars of white beans and 1 jar of garbanzo beans and their broth, the 14 oz can of diced tomatoes, the 2 Tbsp maple syrup, 2 Tbsp soy sauce, 2 tsp chicken bouillon paste, and 1 ½ tsp unsweetened cocoa powder, and ½ c water. Add salt and pepper to taste. Choose the “4-hour cook” setting, and walk away.
  3. Finishing touches & Serve it up:
    Right before serving, stir in the Worchestershire. Put a few scoops of soup into a bowl and top with any (or all!) of the following: chopped cilantro, sliced green onions, diced avocado, sour cream, cotija, shredded cheddar cheese, pickled or fresh radishes, Fritos, or tortilla chips.

Made with:

The Hero

Garbanzo Beans
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