To be a successful baker, you most follow measurements perfectly. To be a successful cook, the food need only taste great, regardless of how you get there. That’s why I love cooking and love making chili. I love the process of adding ingredients, tasting and then adding more ingredients until I achieve the desired taste, consistency and aesthetic.
This beef chili is both sweet and spicy. The sweet comes from the carrots, yams and dark chocolate that practically melt into each bite. The spicy is all about long hot Italian peppers and spices like chili powder, cumin, cayenne pepper, tumeric and a touch of nutmeg. I should add that I use only organic vegetables and the beef was natural and organic, from a farm just over the border in Maine. I don’t know how “organic” Guinness beer is… but it adds such great flavor, I gave it a pass.
I typically eat my chili with some shredded cheese and a little sour cream. But my husband got me on the kick of eating chili with tortilla chips – and though it feels a bit like eating an appetizer, it’s very yummy. He also crushes some chips in his hand and pours them on top of the chili, something he learned from our friends Dave and Aim.
I encourage you to play with this recipe – add other veggies like corn or potatoes or greens, try other beers or use stock instead, try other spices, etc. You can’t really go wrong with chili. My husband loved it.
Sweet & Spicy Beef Chili
- a few turns of olive oil
- 1 red onion chopped
- 1 white onion chopped
- 3-4 cloves garlic finely chopped
- 3-4 carrots chopped
- 2 yams chopped into small cubes
- 2 long hot Italian peppers thinly sliced
- 3/4 lb. organic, natural ground beef
- 1 small can tomato paste
- 1 can Guinness beer
- 1 large can of chopped tomatoes
- 1 can kidney beans
- 1 small handful of finely chopped parsley
- various spices poured to taste: chili powder, cumin, cayenne pepper, tumeric, nutmeg, salt, pepper
- 4-5 small squares of dark chocolate (70%, fair trade)
- I cooked the onions and garlic in olive oil in a heavy-bottom pan over medium heat until transparent. I then added the carrots, yams and peppers. While that cooked a bit, I opted to cook the beef in olive oil in a separate pan over medium heat. I then added some spices to both the beef and then vegetable pots. I added some larger pours of cumin, tumeric and chili powder; and went light-handed on the cayenne pepper, nutmeg, salt and pepper. I wanted spicy, but not fire, if you know what I mean.
- After the beef was cooked through, I added it to the vegetable pot, along with tomato paste. Once the paste cooked through a bit, after about 4-5 minutes, I added a full can of Guinness beer. Once the foam disappeared and cooked down, I added the can of tomatoes and kidney beans. I turned the heat down to just below medium and let that simmer for 30-40 minutes. Just before serving, I stir in some dark chocolate and then add a handful of parsley.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.