Hollow Bar + Kitchen’s 3-Bean Chili

“Chili has always had a warm place in my heart, and when I was little, it used to be one of my favorite meals that my mother would make,” chef Anna Weisheit says. “There were so many things you could do with it. My mother would bowl up shredded cheese, sour cream and chop up green onions, tomatoes, cucumbers, lettuce and jalapeños so we could put whatever we wanted in it. I loved soaking up the broth with a nice piece of bread or scooping the chili up with tortilla chips. It goes great over mashed potatoes and is also a great topper for nachos.”
Photography By Brent Harrewyn | February 20, 2016


2 tablespoons olive oil
2 red onions, small dice
3 red bell peppers, small dice
2 jalapeño peppers, small dice
4 tablespoons minced garlic
⅓ cup chili powder
⅓ cup ground cumin 
One pitcher dark beer
2 cans red kidney beans, drained
2 cans black beans, drained
2 cans white beans, drained
2 cans crushed tomatoes
1 can of vegetable stock
Salt and pepper to taste
Hot sauce to taste
Sweat the onions, peppers, jalapeños and garlic in the olive oil till softened. Add the dry spices and stir, then add the beer and let it simmer for about 20 minutes. Add in the beans, canned tomatoes and stock and let the chili simmer on low for an hour.
The Hollow Bar + Kitchen is located at 79 North Pearl Street in Albany. TheHollowAlbany.com

Related Stories & Recipes

Chili Cook-Off

“Chili powder makes you crazy.” Those timeless words, uttered by Joe DeFrates, the only person who has won both the National and World Chili Championship, are repeatedly confirmed in winter kitchens a...
Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.