Beer-Braised Beef and Bean Chili with Sweet Potato Fries

October 8, 2016
Beer Braised Beef and Bean Chili with Sweet Potato Fries - Nothing says fall like football, beer and chili. The time of year when it’s nice to play it casual and serve big bowls of something hot

“I’m so glad we live in a world where there Octobers”     ~ Anne of Green Gables


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From beautiful messes to falling leaves to something wonderful cooking on the stovetop, a few things that have been happening in our world, lately

On the weekend to-do list? –  Tidying up outside.

Monday morning, bright and early, a nice crew of roofers will be descending upon our house.  After that come new gutters.  I have a feeling the cats will go deep into hiding, the dogs will be barking, I’ll be working at the coffee shop, and my husband will be maintaining his zen (per usual)  

Loving – Everything about fall; I feel like I’m living inside the most beautiful painting ever created

Milestones Reached – This week marked 18 years with corporate America in working in I.T.   I’ll never forget my first real paycheck. I ran out to my car, called home, and announced “We’re rich(!)”

Reading / Re-Reading – Big Magic by Elizabeth Gilbert

Latest Amazon Cookbook Order –  Molly on the Range and Oh She Glows Everyday

Beer Braised Beef and Bean Chili with Sweet Potato Fries - Nothing says fall like football, beer and chili. The time of year when it’s nice to play it casual and serve big bowls of something hot


Favorite New App – TeuDeux    For hopeless list makers like myself, it’s as simple as a piece of paper

Made Me Smile – Ketchup Physics 101   [via Cook’s Science]

Proud – Of Harry and Sally for graduating from Puppy Kindergarten.

Who knew there’d be a test on the last day?  Sally, no worries, she’s been all over it.  Harry, sweet Harry spent hours of class time snoozing under our chairs.  Although, with the help of a million smelly treats

he pulled it out

Thankful –  That the puppies are starting to go toward the back door when they need to go outside.  And, are sleeping through the night (mostly).

True Confessions? – If it weren’t for my husband, we’d never have gotten this far with them.  This wonderful man who’s taken the night shift + muddy, messy mornings, over and over .. without complaint.  #Marriedup




On Having a Backup – This week marked uncharted territory for The Veggies; the website’s database crashed.

For nearly two days I worried, tried to fix it on my own, worried some more, and finally sent up a flare for support. “We’ve tried everything short of restoring from backup.  Have anything that’s recent?” 

“Indeed, there are many.”

Inspired By – 30 Days of Genius with Chase Jarvis

Excited About – The Veggies has two new Virtual Assistants(!)  One to help with behind-the-scenes projects, and another leading the way with all thing social.  It’ll be fun to watch as it grows

Cooking shortlist – Pumpkin Pecan Muffins .. Greek Chicken Gyro Salad .. Chicken Tetrazzini.  With my grandson: Vegan Chunky Monkey Ice Cream and Gluten-free Playdough

Instagram Feeds to Brighten Your Day – Emily Blencoe and Laura Izumikawa .. Doug the Pug .. and Dean the Basset


Beer Braised Beef and Bean Chili with Sweet Potato Fries - Nothing says fall like football, beer and chili. The time of year when it’s nice to play it casual and serve big bowls of something hot

Soup is my answer to having more than one other couple over for dinner without exerting more than a moderate effort and an expensive trip to the grocery. It’s also a go-to for football Friday nights, or lazy autumn Sundays.

We like to play it casual, serving big bowls of something hot with all of the toppings on the side; along with a warm cast-iron pan of cornbread (or in this case sweet potato fries)

Certainly, you could use canned beans if you’re in a hurry, but soaking and cooking them from scratch yields something completely different.  The beans taste fresh and have a far superior texture.

Included in the recipe are the steps to cook the beans, although if you’re using canned, you’ll need to add about 7 1/2 cups (5 cans – 15 oz each).  I also recommend a little something creamy for serving, whether it’s avocado, cheese, sour cream, or Greek yogurt.

This is a really sturdy chili.  Add a bit more beer or broth if you prefer it thinner, or run an immersion blender through the pot if you’d like it a bit thicker.

The whole thing can be made a day or two in advance, so it’s a great idea when you’d like to prep ahead of time.



~ Adapted from Hy-Vee Seasons Magazine | Fall 2016

Beer-Braised Beef and Bean Chili with Sweet Potato Fries


  • 1 ¼ cups dry black beans
  • 1 ¼ cups dry kidney beans
  • 2 bay leaves
  • 2 ½ lbs stew meat, diced
  • sea salt + freshly ground black pepper
  • 2 Tbsp olive oil, divided
  • 1 large onion, diced
  • 2 (12 oz ) bottles light craft beer (or 3 cups chicken broth)
  • 32 oz beef stock
  • 1 (28 oz) can petite diced tomatoes
  • 1 (12 oz) can tomato paste
  • 1 - 3 Tbsp pureed chili peppers in adobo sauce (vary the amount depending upon how hot you prefer your chili)
  • 1 bag frozen sweet potato fries
  • Mexican crema or sour cream
  • Finely chopped cilantro, for garnish


  • Beans
  • Pick through the beans and rinse them well. In a large bowl, cover them generously with water, and soak overnight on the counter
  • The next day, drain the beans and transfer them to a large pot
  • Cover them with fresh water by a couple of inches and bring them to a boil, along with the bay leaves
  • Lower the heat to simmer and cook the beans for 1 - 1 ½ hours, or until they're cooked through.
  • Stir in a pinch of sea salt at the end and set them aside

  • Chili
  • Season the beef with salt + pepper
  • In a large pot over medium heat, warm a Tbsp of olive oil
  • Working in batches, cook the meat until it’s browned on all sides (~ 5 minutes per batch). Transfer to a paper-towel-lined plate
  • In the same dutch oven, warm the remaining olive oil and cook the onion ~ 3-5 minutes, or until it’s softened
  • Add the cooked stew meat and beer, bring to a boil, and then reduce the heat. Simmer, uncovered for an hour
  • Add beef stock, tomatoes + their juices, tomato paste, chipotle peppers in adobo sauce, and beans. Simmer for another hour
  • Season to taste with salt and pepper
  • Meanwhile, prepare the sweet potatoes according to the package directions
  • To serve, top with Mexican cream, sour cream, or Greek yogurt and if desired, cilantro
  • Serve the chili with a side of sweet potato fries
  • The chili will keep in the fridge, for up to a week
Serves: 12
Nutrition + Show
Calories 425
Total Fat 16g
Saturated Fat 5.3g
Carbohydrates 40.5g
Fiber 12.7g
Sugars 8g
Protein 32g
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  • Reply Heydave October 8, 2016 at 10:55 am

    5 stars
    Awesome pics and a really great chili

  • Reply Kat January 27, 2017 at 10:52 am

    Oh this looks good. I’m going to try this over the weekend. 😀

  • Reply Marlynn January 27, 2017 at 10:58 am

    oh the cuteness with that puppy!!! And this recipe looks amazing. So perfect for the weekend and maybe for Super Bowl coming up!

  • Reply Laura Rike January 27, 2017 at 11:18 am

    Looks delicious and super perfect for cold weather! Thanks for this! xo

  • Reply Tammy January 27, 2017 at 11:47 am

    Who needs to go out to eat when you can create great meals like this at home?

  • Reply Chrissa January 27, 2017 at 3:40 pm

    Oh man, this looks sooooo delicious! Perfect for Super Bowl too! We are definitely a chili house 🙂

  • Reply Crizzy January 27, 2017 at 4:34 pm

    Omg, this looks really delicious! I’m thinking now of making this one on my pajama party next weekend. 😉

  • Reply Katherine January 27, 2017 at 8:29 pm

    This chili looks incredible! There are so many good flavors in here. I love your pics too!

  • Reply Nancy January 28, 2017 at 7:32 am

    5 stars
    Hmmm love this recipe! Such a warm and nice flavored chili. I need to try it asap.

  • Reply Ana January 28, 2017 at 9:18 am

    Oh my god, this sounds amazing, I love the sound of this beef chili and would love to make a veggie version using quorn mince. I think beer tastes so good in food!

  • Reply Rachel January 28, 2017 at 12:52 pm

    4 stars
    Chili is my favorite for the Fall and Winter months. Its the perfect addition to a lazy Sunday. I will have to try out some of your ingredient ideas next time I make a pot.

  • Reply Kara January 28, 2017 at 10:51 pm

    4 stars
    This looks amazing! So yummmmmy!

  • Reply Sandra January 29, 2017 at 3:31 am

    Omg I need to try that for my bf he is gonna love that so much ! Thanks for the recipe ?

  • Reply Meileilan January 29, 2017 at 6:40 pm

    You make this look so good. I’m looking at making this next weekend. Oh, I have to check that Amazon cookbook you recommended.

  • Reply Madeline January 30, 2017 at 9:19 am

    This sounds so delicious! I love how hearty this is. And I hope you love Molly on the Range it is one of the cutest cookbooks ever!

  • Reply Lilly January 30, 2017 at 3:55 pm

    This looks really delicious! I love chili con carne and this looks like a healthier version. I’ve never had beer-braised anything.

  • Reply Ana January 30, 2017 at 9:43 pm

    5 stars
    First of all, many congratulations on completing your 18 years in the IT industry! The dish looks incredibly delicious. Thanks for sharing the recipe with us!

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