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+ servings

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