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 or jalapeño minced
- Kosher salt and black pepper
- 1 ¾ lbs. 80/20 ground beef
- 2 Tbsp chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 2 tsp coriander
- ¼ tsp cayenne pepper more to taste
- 3 Tbsp tomato paste
- 1 (12 oz) beer of choice (Modelo is great in this!)
- 1 cup chicken stock
- 1 (28 oz) can crushed tomatoes
- 1 Tbsp Worcestershire
- 2 bay leaves
- 1 (14.5) can black beans, great northern beans, or kidney 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
- Avocado for serving
Instructions
- In a large pot, over medium heat, add oil and heat until hot.
- Brown ground beef in batches, seasoning each batch with salt and pepper. Remove from the pot and set aside.
- Add in onion, garlic, poblano and serrano, and season with salt and pepper. Sauté until the veggies are soft and tender.
- Return meat to the pot and add in all the spices and stir to combine.
- Stir in tomato paste and cook for about 5 minutes, until browned. Deglaze with beer and cook until beer is reduced by half.
- Add in stock, tomatoes, Worcestershire and bay leaves. 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, cilantro, and avocado if desired.
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