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New England Carnivore's Chili

Made with love using ingredients from North Country Smokehouse, Pineland Farms & Green Thumb Farms Beans. Nothing deepens the flavor of chili like a good hearty, full bodied stout - although we don't sell it, we especially love Rising Tide's Cow Island milk stout brewed in support of Rippleffect of Maine's mission of developing youth leadership through outdoor adventure.



  • Cover Kidney Beans with water and let sit in the refrigerator overnight
  • Toss stew meat with a table spoon of flour. Heat up olive oil in a dutch oven and sear the stew meat remove and set aside.
  • Add just another touch of olive oil and saute onions until translucent for about 10-15 minutes, add chopped peppers
  • Once peppers cook down, add ground beef and andouille sausage, then add the spices and return seared stew meat to the dutch oven. Stir, coating all the ingredients in the spices.
  • Add tomatoes and mexican oregano, stir and bring to a low simmer. Then add 3 cups of diluted demi glace and beer. Drain the beans and add to chili, then bring back to simmer and cook uncovered until reduced to desired thickness 2-3 hours.
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