Description
This classic chili recipe features lean ground beef simmered with a blend of spices, tomatoes, beans, and beer to create a rich, hearty, and flavorful dish. Perfect for cozy dinners, game day gatherings, or meal prepping, this chili balances the heat from jalapeños and chili powder with the sweetness of brown sugar and the depth of beef broth and tomato paste.
Ingredients
Scale
Main Ingredients
- 2 pounds lean ground beef
- 1 onion (diced)
- 1 jalapeño (seeded and finely diced)
- 4 cloves garlic (minced)
- 2 ½ tablespoons chili powder (divided, or to taste)
- 1 teaspoon cumin
- 1 green bell pepper (seeded and diced)
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces canned red kidney beans (drained and rinsed)
- 14.5 ounces canned diced tomatoes (with juices)
- 1 ½ cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- Salt and black pepper (to taste)
Instructions
- Season the Meat: In a bowl, combine the ground beef with 1 ½ tablespoons of chili powder, ensuring it is evenly coated with the spice before cooking.
- Brown the Meat and Vegetables: Heat a large pot over medium-high heat. Add the seasoned ground beef, diced onion, finely diced jalapeño, and minced garlic. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 6-8 minutes. Drain any excess fat to reduce greasiness.
- Add Remaining Ingredients: Stir in the green bell pepper, remaining 1 tablespoon chili powder, cumin, crushed tomatoes, diced tomatoes with their juices, drained kidney beans, beef broth, beer, tomato paste, and brown sugar if using. Season with salt and freshly ground black pepper to taste.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. Stir occasionally until the chili thickens to your preferred consistency and the flavors meld together perfectly.
- Serve and Garnish: Spoon the chili into bowls and top with your favorite garnishes such as shredded cheddar cheese, chopped green onions, and fresh cilantro for added flavor and texture.
Notes
- For a spicier chili, leave the seeds in the jalapeño or add extra chili powder.
- Brown sugar is optional but helps balance the acidity of the tomatoes.
- You can substitute beef broth with chicken or vegetable broth if preferred.
- Beer adds depth of flavor, but can be omitted or substituted with more broth for a non-alcoholic version.
- Leftover chili tastes even better the next day and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
