Start by roasting the chicken, then add all of the black meat to the broth to give it more flavor.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 20 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 ½ pounds ground beef
- 3 tablespoons olive oil
- 3 stalks celery, diced
- 2 large onions, diced
- 2 cloves garlic, minced
- 1 (29 ounce) can tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can mushrooms, drained
- 1 ½ cups dark beer
- 2 (16 ounce) cans chili beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 tablespoon ground cumin
- ¼ cup chili powder
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 1 dash Worcestershire sauce
Instructions
- In a large skillet over medium heat, cook beef until brown. Drain.
- In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 10 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 1001 mg |
| Sugars | 7 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
not as good as I hoped. The beer was too noticeable and the tomatoes were very over powering. I did like the addition of the canned mushrooms though
I liked it as is but went on to add 2x chipotle peppers in sauce + 3tbs chimichurri sauce …oh and instead of beef I used 2lb moose grind and sliced another 1 1/2 lbs venison cubes . Then it was awesome!
I’m so thankful for this recipe. I’ve made it probably seven or eight times and normally I just follow the recipe exactly and it’s wonderful! This time I made it I added spicy pork sausage to the 2 lb of ground beef and I added Rotel tomatoes instead of crushed tomatoes. It turned out fantastic, I used every other ingredient that’s listed in the recipe. This is one of my favorite dishes and I will continue to use this recipe. Thank you so much for the easy, but perfect recipe that has given me and my family so much joy and warmth to during cooler months.
I didn’t use the Cayenne pepper because my husband can’t handle any extra spice. But, this has became a favorite chili recipe not only in our house but, in our neighbors and friends. I am no longer allowed to buy chili from the store. I have also vacuum sealed and frozen to use later for quick meals with no issues.
This recipe is a great ‘start’ – because yes, as ‘one of those people’, I followed directions, but because wife does not like Coriander (I know…… ‘huh?) so I added a half Tbsp Oregano instead. We make our own chili seasoning, using a recipe found on this site, and used that, and then – using an idea, added 1 1/2 ounces sour mash Bourbon. Before I added the beer (home made) I tasted the chili….. and then added 1/2 cup. Excellent amount of heat for Mrs. – I added a chopped, seedless, home grown Jalapeno…. fantastic! In a few weeks, I will harvest the remainder of the jalapenos, and add to smoker to make Chipotle, which, when added to this recipe will be a game changer. Thank you Donnak, great recipe.
Great recipe! I rate at a 5 star when done exactly as directed as well is a 5 star when I add my own touches like a can of corn, diced fresh jalapenos pepper and more vegetables. Thank you for a great recipe
Excellent chili for a chilly day! I made a couple small tweaks, but basically followed the recipe and this may well be a new Yew Years Eve tradition!
This is the recipe I first used to learn how to make chili, and I keep coming back to it. Granted, over time I have made some tweaks based on personal preferences, but this is amazing!
I have been using this recipe for years. It’s always a crowd pleaser. I tried it using dozens of beer options but it always comes out best when using a Boston lager. I omit the mushrooms and add about 1/3rd cup of jalapeno pickle juice. I’ll also add that despite the fact I’ve stuck with this core recipe, I’ve never grown tired of it nor have I felt the need to search a new option.
A great tasting chili. Slow but worth the wait!
I have been trying different chili recipes and found that this recipe was easy and it is very good chili. I left out the mushrooms as some family members do not like mushrooms. This one is my new favorite!
Jammin’ Tarheel Chili Haiku: “What made this so great? I’m not sure but we loved it. (Simmered mine WAY long.)” I prepared this chili 2 days ahead, then re-simmered for the entire afternoon leading up to eating it, or rather, inhaling it. We ( and I mean, 2 adults, an 8 year old, and an 18 month old) went to town on this chili. The only changes that I made were to use black beans (rinsed/drained) instead of kidney, and not drain the chili beans.
Really great chili. We started the beef browning, drainede the grease, then finished it off with the onions, garlic, and celery before adding the spices, beans, and tomatos. Left out the mushrooms, as they just don’t go with chili in my mind. Cooked up a 1lb bag of black beans and used those instead of “chili beans” (adding about 1T more chili powder), along with a can of (rinsed and drained) kidney beans. Only other change we made was to add a cup or so of frozen corn and use only 1t cayenne, which still gave it a little spice, but if you like it spicy, I would stick with the 2t. Our beer was an amber ale and it definitely added a nice flavor, but without being “boozy” or bitter. What a great dinner topped off with cheese, crackers and sour cream.
I love this recipe! Made it Friday night and ate it all weekend. Freezing the rest for later. I used just under a quarter cup of chili powder, and only a rounded 1/2 teaspoon of cayenne pepper. I like a little spicy, but I think 2 tsps would have been way too much. I followed everything else to the tee – love mushrooms and celery in my chili, but also added one chopped up green bell pepper. The beer really makes the difference, too. Even if you don’t like beer, I highly recommend using it (you won’t taste beer – it just adds a richness and depth to the whole recipe). I used one bottle (12 oz – 1 1/2 cups) of Michelob Dark Amberbock. I cooked the hamburger, scooped it out of the pan with a slotted spoon into a large crock pot, cooked the onions, celery and bell pepper in the leftover hamburger oil, then dumped that and the rest of the ingredients in the crock pot. I cooked it on high for one hour and ate a bowl – I was in heaven! Then dialed it down to low and let it cook overnight. Add some shredded cheddar cheese to your individual bowl and you’ll be in chili heaven!!
Pretty good.
Strange…I don’t like chili, but I liked this. Yet Hubs, who LOVES chili, was rather unimpressed, remarking, “This is ok, but you’ve made better.” I did leave out the cayenne because Hubs has sensitive innards and I’m a wimp. And, truth be told, I think the amount called for is excessive heat, but that’s admittedly a matter of opinion for something like this. I left out the mushrooms, which in my judgement only improved this anyway. Hubs said this chili had an “odd aftertaste.” Since these were the only ingredients new to us in chili, I can only assume it’s the beer and/or the coriander he was referring to as “odd.” He rates this a 3-star recipe because it “didn’t move him.” Between the two of us I’d call it a 3-1/2 star recipe.
I’ve tried a lot of chili recipes, but this one, by far is the BEST!! Everyone in my family loves it..especially when it’s topped with shredded Monterey Jack cheese & a dollop of sour cream!!
Excellent! I make this regularly. I never add as much spice as the recipe calls for, and we find it to be hot enough. I only do 2 tsp chili powder. So GOOD!
i made this chili for a chili lunch w a bunch of marines i used 24 oz tom sauce and 1 can stewed mexican tomato and 1 can diced. put it in a blender bc we dont like chunks… also i did not use celery or mushrooms but used 1 small green bell pepper. its great i made it 2 days ahead so sat it will have tons of flavor . might add something to thicken it up… also added garlic powder. im sure they will love it
I have made this at least a dozen times for work events and my family. I get requests for it all the time!!!
Made this for a gathering everyone loved it. Thank You.