Classic Beef Chili
Serves 4-6 (can be doubled!)
Equipment
- Large pot
Ingredients
- 1 Tbsp olive oil
- 1 large onion diced
- 5 garlic cloves minced
- 2 poblano peppers diced
- 1 serrano minced
- Kosher salt and black pepper
- 1 ½ lbs. 80/20 ground beef
- 2 Tbsp chili powder
- 1 Tbsp smoked paprika
- 2 tsp coriander
- 2 tsp cumin
- ¼ tsp cayenne pepper more to taste
- 3 oz tomato paste
- 1 12 oz beer of choice
- 1 cup chicken stock
- 1 28 oz can crushed tomatoes
- 1 Tbsp Worcestershire
- 1 14.5 oz can great northern beans drained and rinsed
- Shredded cheddar cheese for serving
- Pickled jalapeños for serving
- Sliced radishes for serving
- Chopped onion rinsed under cold water, for serving
- Cilantro for serving
Instructions
- In a large pot, over medium heat, add oil and heat until hot.
- Add in onion, garlic, poblano and serrano, and season with salt and pepper. Sauté until the veggies are soft and tender.
- Next, add in ground beef and cook until browned. Season with more salt and pepper.
- Add in all the spices and stir to combine.
- Stir in tomato paste and cook for about 5 minutes, until nicely browned. Deglaze with beer and cook until beer is reduced by half.
- Add in stock, tomatoes and Worcestershire. Bring mixture to a simmer and cook on low, stirring occasionally, for 1 1/2 -2 hours, until thickened and flavors have melded.
- Stir in beans. Taste chili and add more salt and pepper if needed.
- Serve garnished with cheese, pickled jalapeños, radishes, chopped onion, and cilantro, if desired.
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