Three Bean, Three Meat, Applewood Smoked Beer Chili

In true Irish fashion, I literally threw the kitchen sink at this chili and it turned out wonderful! Using my husbands three meat, three bean strategy I decided to mix it up a bit. On hand, I had one can of kidney beans, one can of great northern beans and a couple cans of black beans. Luckily this past weekend my husband got a new smoker so we had leftover meat for days! I cubed up some delicious smoked pork, threw in a diced pork chop, some fresh ground beef and a whole churrasco steak. Wa la! Chili is in the making!


"You never listen to me, you only hear what you want to hear!"

                   ---"Sure dear, I'll have a beer"

Now, in the honor of our great St. Patrick, let's all cheers to more beer in our chili. You can add a Guinness or any other Irish beer you have on hand, but feel free to use a good old fashion Budweiser, or American-drinking canned beer as well. Now I must warn you, this chili highlights the risk of any person(s) in the vanity tempting to taste, sample, and/or stir your chili within the next 1-6 hours. 

Three Bean, Three Meat Beer Chili 

1 Pound Lean Ground Beef
2 Cups Cubed Smoked Pork (I used apple wood smoked)
2 Cups Churrasco Steak, Whole
1 Teaspoon Season Salt
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
1/2 Teaspoon Dehydrated Lime Juice
1 1/2 Green Peppers, Diced
1 Cup Diced Sweet Baby Peppers
1 Medium White Onion, Diced
1 Medium Red Onion, Diced
1 Medium Jalapeno, Minced
4 Cups Filtered Water
1 (15 ounce) Can Red Kidney Beans, Drained
1 (15 ounce) Can Great Norther Beans, Drained
1 (15 ounce) Can Black Beans, Drained
2 (12 ounce) Beers (I used Guinness Stout)
1 Teaspoon Dried Chives
1 Teaspoon Chili Seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Ground Curry
1 Teaspoon Ground Cumin

Prepared White Rice

In a large pot add ground beef, cubed pork and entire uncut churrasco steak. Heat to medium heat and leave uncovered. Season meat with season salt, chili powder, ground cumin and dehydrated lime juice. Stir and cook until browned but still rare. Remove churrasco from pot and place onto a cutting board. Cutting against the grain, slice into large cube-like chunks and place back into warm pot. Add diced green peppers, sweet baby peppers, white onion, red onion and jalapeno. Stir and let cook, uncovered for about 30 minutes until slightly softened. Add filtered water. Stir and cover for another 30 minutes. Drain and rinse all beans. Add to pot and stir until well mixed. Add beer(s) and season chili with dried chives, chili seasoning, salt, ground curry and ground cumin. Cover, reduce to low heat and let cook, stirring occasionally, for 1-3 hours until thick and bubbly. If meat begins to break apart or beans become too soft, remove from heat completely. Serve a bowl of chili, warm, over a bed of white rice with optional sour cream, shredded cheddar cheese, tortilla strips and chives. 

(About 8 Servings)

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Blog, Recipe & Photos Copyright ©Amorie Keys, 2015 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.