This hearty classic is dominated by smoky tomato tastes. In my opinion, this is the ideal chili recipe; it’s not too complicated to be daunting at all, but it’s definitely a step up from chili beans and recipe cards. Serve with chosen toppings, such as cheese, sour cream, cilantro, spicy sauce, green or white onions, or jalapenos.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 12 |
Ingredients
- 1 tablespoon olive oil, divided
- 2 pounds ground beef sirloin
- 1 large onion, diced
- 2 medium poblano peppers, diced
- 1 medium orange bell pepper, diced
- 1 medium jalapeno pepper, seeded and chopped
- 3 cloves garlic, minced
- ¼ cup chili powder
- 4 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (12 fluid ounce) can or bottle beer
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- ½ (28 ounce) can tomato puree
- 2 cups beef stock
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from chipotle peppers
- 3 (15 ounce) cans kidney beans, drained and rinsed
Instructions
- Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
- Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
- Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
- Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.
- If you want the best flavor, make this recipe the day before serving.
- For a richer flavor, roast your veggies before adding them to the pot. You can use pinto beans or red beans in place of kidney beans, or any combination of the three.
- If your chili is too runny, you can stir in a can of refried beans or masa (corn flour). If your chili is too spicy, add a little sugar or stir in a can of creamed corn.
- For added interest, you can add chopped butternut squash or sweet potatoes, a pinch of cinnamon, or a bit of brewed coffee, if you’d like.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 11 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 823 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The chili is delicious. Great recipe!
Chili is very good it was hot and spicy just the way I like it..It taste just like chili supposed to taste..