2 Tbsp (30 mL) grapeseed or sunflower oil
1 large onion, chopped
2 large carrots, chopped
1/2 tsp (2 mL) salt
1 large green bell pepper, diced
3 garlic cloves, minced
1 lb (450 g) organic grass-fed ground beef (see Tip for alternatives)
3 Tbsp (45 mL) tomato paste, no salt added
1 Tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) ground allspice
1 cup (250 mL) dark beer
1 1/2 cups (350 mL) crushed or strained tomatoes, no salt added
19 oz (540 mL) can kidney beans, preferably salt free, rinsed and drained
2 Tbsp (30 mL) masa harina (corn flour) (optional)


In large saucepan or large skillet on camp stove or in sturdy Dutch oven placed on grill grate set over a campfire, heat oil over medium heat. Add onion, carrot, and salt; heat until onion is softened and golden, stirring occasionally, about 8 minutes. Add green pepper and garlic to pan; heat for 2 minutes. Place beef in pan and heat until browned, about 4 minutes.

Stir in tomato paste, chili powder, oregano, cumin, coriander, and allspice; heat for 30 seconds. Pour in beer, bring to a boil, and simmer for 2 minutes. Add tomatoes, beans, and masa harina (if using); simmer for 10 minutes. If mixture becomes too thick, you can stir in some additional tomatoes.

Serve with desired garnishes (see “Chili Fixins”).

Serves: 6

Each serving contains: 253 calories; 21 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 23 g total carbohydrates (4 g sugars, 7 g fibre); 339 mg sodium

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