Classic Beef Chili
A hearty and flavorful chili, perfect for a cozy evening. This recipe includes beans and a kick of spice, with optional beer for depth.
Ingredients
- 2 tablespoon Olive oil
- 1 Yellow onion, diced
- 1.5 Jalapeños, diced
- 7 Garlic cloves, minced
- 1 lb Lean ground beef
- 2 tablespoon Chili powder
- 1 tablespoon Chipotle chili powder
- 2 tablespoon Cumin
- 1 tablespoon Smoked paprika
- 2 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 pinch Cayenne pepper
- 2 Bay leaves
- Kosher salt to taste
- Black pepper to taste
- 5 oz Tomato paste
- 12 oz Beer (lager, amber, or stout)
- 1 tablespoon Dijon mustard
- 14.5 oz Fire-roasted diced tomatoes
- 8 oz Tomato sauce
- 0.5 cup Roasted Hatch chiles, chopped
- 15.5 oz Pinto beans, rinsed and drained
- 15.5 oz Kidney beans, rinsed and drained
- 2 cup Beef broth
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 7.5 g Dark chocolate (70-85%), 1 small square
- 1 Cornbread, for serving
- 0.5 cup Shredded cheddar cheese, for serving
- 0.25 cup Sour cream, for serving
- 1 Lime, cut into wedges for serving
- 0.25 cup Scallions, sliced, for serving
- 1 Jalapeño, sliced, for serving
Method
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and jalapeños, season with salt and pepper, and sauté until softened.
- 2
Add the ground beef to the pot. Season again with salt and pepper. Use a wooden spoon to break up the meat and cook until browned.
- 3
Create a well in the center of the pot. Add all the dry spices (chili powder, chipotle chili powder, cumin, paprika, oregano, onion powder, garlic powder, cayenne, and bay leaves) to the hot oil. Toast the spices for about 30-60 seconds, stirring constantly, until fragrant. Then, mix them into the beef and onions.
- 4
Add the tomato paste to the pot. Cook, stirring frequently, for 2-3 minutes to caramelize it.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Deglaze the pot by pouring in the beer and beef broth, scraping any browned bits from the bottom of the pot. Stir to combine.
- 7
Stir in the Dijon mustard until fully incorporated.
- 8
Add the fire-roasted diced tomatoes, tomato sauce, roasted chiles, pinto beans, and kidney beans.
- 9
For extra depth of flavor, stir in the balsamic vinegar and Worcestershire sauce. Add the small square of dark chocolate and stir until it melts and is fully incorporated.
- 10
Bring the chili to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or up to 2 hours for a richer flavor.
- 11
Before serving, remove the bay leaves.
- 12
To serve, ladle the chili into a bowl. Garnish with shredded cheddar cheese, a squeeze of fresh lime juice, a dollop of sour cream, crumbled cornbread, sliced scallions, and fresh jalapeño slices. Enjoy
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