Everyone grows up with something different that they consider chili. When my husband and I got together, we both liked to make chili on our camping trips, so we had to decide what type of chili we would make. We both agreed that this Spicy Chili With Black and Cannellini Beans recipe is necessary. He brought in the chili peppers in adobo sauce for the spice. I brought in corn, which was weird for him at first but grew on him.
The chili peppers in adobo sauce can be hard to find, especially in areas without a Hispanic population. You can get them off Amazon here, but they are much more costly online. I hope you enjoy this Spicy Chili With Black and Cannellini Beans recipe that my husband and I treasure.
Spicy Chili With Black and Cannellini Beans
- 1 pound ground beef (minced beef)
- 15 ounces cannellini beans
- 15 ounces black beans
- 6 ounces corn - half a frozen package
- ½ medium white onion
- 4 cloves garlic - minced
- 28 ounces tomato - crushed
- 2 cups beer - depending on how long you simmer
- Simmer the beef/pork in a frying pan, season the meat with the spice mixture. Saute the onions and garlic in a little bit of olive oil in the stockpot.
- Drain the fat off the meat and add it to the stockpot. Add the crushed tomatoes, two cans of beans, corn and marmite.
- Slice the chipotle peppers in adobo, then add to the chili. Add as much of the sauce in the can; it will add more spice to the chili. If you plan on a long simmer or want a thinner chili, add two beers to the chili. If not, just add one. The beer will add more body to the chili, and the alcohol will cook off. Cook over low heat until you get the thickness you like.