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Recipe Name: Andy Beals' Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

5 Cup(s) Beans, canned drained
6 Cup(s) Tomatoes, stewed
2 Pound(s) Beef, cut into bite-sized
pieces and browned
don't use ground beef
2 Garlic cloves, chopped
3 Jalapeno peppers, cut up
2 Green bell peppers, diced
2 Onions, diced or less
Beer, flavorful 1 bottle
2 Tablespoon(s) Cumin
2 Teaspoon(s) Paprika
1 Teaspoon(s) Cayenne pepper
Saute the meat and onions. You may do it in the same pan that you are
going to put the chili in. The meat should be brown on the outside,
but you don't have to cook it much at this time. Drain the fat from
the beef. Put everything in a big pot over low heat (a slow cooker is
handy) and stir together. Wait half an hour to an hour and check the
flavor of the soupy base. Adjust as you see fit. Perhaps add more
beer, hot peppers, or spices. Repeat as necessary. Wait as long as you
can, stirring occasionally. You may eat it when the beans and beef are
soft. Serve with bread, fresh-baked biscuits or cornbread. This is
best if it has cooked at least overnight. Generally it's ready for
consumption after about three hours. If you can't turn your stove down
to a very low heat, you're bound to burn the bottom of the chili a
little, but as long as you don't scrape it off, it will taste okay.
Slow-cookers are great in this regard! At the three hour mark, the
chili is somewhat soupy. If you want it to thicken up, turn up the
heat a bit and let it boil off the excess water. While doing this,
stir every few minutes or you may burn the bottom! NOTES Andy's
own recipe for meat/bean chili -- This is the descendant of the chili
that I've been making since 1974. I change the proportions of
ingredients (double the beef, drop the beans, add LOTS more cumin) all
the time; this recipe is just a general guideline. The amount of
garlic given in the recipe is very conservative. Garbanzo beans (chick
peas) are nice, but they take a lot longer to cook. Making it with
lamb or Italian sausage instead of beef is also interesting. Cherry
peppers instead of jalapeno peppers are very nice also. Do not use
wimpy American beer! I have found that Moosehead adds a good flavor,
and I bet that Anchor Steam will too. : Difficulty: easy. : Time:
15 minutes preparation, 3 hours cooking. : Precision: no need to
measure. : Andrew Scott Beals : Lawrence Livermore National
Laboratory, Livermore Ca :,
{ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy : Copyright (C) 1986
USENET Community Trust From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 130
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 557.6mg
Potassium: 615.2mg
Carbohydrates: 25.7g
Fiber: 7.6g
Sugar: 7.1g
Protein: 7.2g

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