Project Description

Hearty Chili With White Beans and Chick Peas

Super Bowl chili

I first came up with my rendition of chili when I still lived in Pennsylvania. I used to call it fake chili because it wasn’t like any other chili I had tasted. I’ve made this dish many times over the years, but I’ve probably never made it exactly the same way twice. That’s just how I cook.  After several attempts, I’ve finally come up with a recipe that can be easily replicated if you aren’t a fan of improv in the kitchen. I use red meat and a combination of white beans and chick peas, but you can change this around to match your preferences. Red beans would be delicious and if you swear by ground turkey, go ahead and use that instead. Keep in mind that turkey is leaner than red meat and the results might be a bit dry. If that’s the case you could easily finish it with your favorite olive oil to add a bit of (good) fat back into the meal while still keeping it healthy. Another great place to be creative is with the seasonings. Don’t be afraid to swap out parsley for your favorite herb or use different dried spices. This chili is irresistible. It’s done in one pot, feeds a crowd and can be modified to suit your individual taste.


  • 2 pounds ground meat (we use beef, pork and veal)
  • 1 can (roughly 15 oz.) white cannellini beans – liquid included
  • 1 can (roughly 15 oz.) chick peas – liquid included
  • 1 large white onion, diced
  • 1 small carrot, finely chopped
  • 1-2 bay leaf
  • 4 cloves of garlic, peeled and cut in half
  • Olive oil
  • 1 cup of beer
  • 1 teaspoon cayenne pepper
  • 2 tablespoons coriander
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 4-5 sprigs fresh parsley, chopped
  • Hot sauce to taste
  • Shredded cheese – optional
  • Sour cream – optional


  1. In a large skillet add enough olive oil to generously coak the bottom of the pan and heat on medium
  2. Add bay leaf and garlic and saute on low for about 5 minutes until garlic turns golden in color, turning as necessary
  3. Pay close attention to the garlic and adjust the heat as necessary being careful not to allow the garlic to burn
  4. Remove the garlic and set aside
  5. Raise heat, add the carrots and saute on medium to high heat for about 3-4 minutes until carrots begin to soften
  6. Next add the onions, season with salt and pepper and continue to saute along with the carrots until the onions become translucent, about 5 minutes
  7. Push the onions and carrots to one side of the skillet and then add the ground meat, breaking up with a fork or spatula, raise heat to medium/high
  8. Add salt and dry seasonings and turn meat allowing it to color on all sides for about 5 minutes
  9. Add the beans with their liquids to the skillet, rinsing the cans with some water to get the remaining beans out of the can
  10. Add beer and stir to incorporate all ingredients
  11. Then raise the heat as needed to bring liquid to a boil for about 3 minutes to allow alcohol to cook off
  12. Reduce heat slightly until liquid is at a roaring simmer and cover halfway, stir occasionally
  13. Meanwhile finely chop the reserved garlic and add to the skillet
  14. Add some hot sauce to taste (Franks, we really do put that stuff on everything)
  15. Allow meat to cook for about 20-30 minutes
  16. Remove from heat and add some parsley, reserving some to sprinkle on your plate
  17. Serve hot

Note: We top our chili with sour cream and shredded cheese in addition to the parsley and also serve it with tortilla chips.