This delicious and easy chili recipe contains a secret ingredient that provides an exciting flavor boost. Toasting the dry spices also unleash their aromatics for a deep flavor profile. Chili is a great recipe for extras because terrific leftovers taste better the second day. If you want to make it a special meal, add cornbread and coleslaw, but it is excellent as a one-pot meal.
- 1–1/2 pounds of grass-fed ground beef
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 2 large red or yellow onions, chopped
- 1 green pepper, chopped
- 2 14 oz. cans of diced tomatoes
- 6 oz. can of tomato paste
- 12 oz. of pilsner or lager beer*
- 12 oz. of beef broth
- 16 oz. can of red beans or kidney beans**
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt, plain or sour cream
- Cilantro, chopped – optional
- 1 jalapeno pepper, thinly sliced and seeded, optional. Wash hands after slicing to remove any residual
- Cook ground beef in a Dutch oven over medium heat until brown and crumbly. Pour off fat.
- Toast Spices – add olive oil to the Dutch oven, keep beef in a pan, and heat for a minute. Add garlic, salt, chili powder, and cumin. Toast the spices for one minute to release their oils and bring out the flavors.
- Add onions and green peppers and sauté until soft; careful not to burn the spices. Add some oil if necessary. Sauté for approximately 5 minutes over medium heat.
- Stir in canned tomatoes, tomato paste, beer, and broth. Bring to a boil and reduce heat to simmer.
- Simmer on low for 30 minutes.
- Pour rinsed beans during the last 5 minutes.
- Serve in bowls and top with grated cheese and sour cream, and garnish with cilantro and jalapeno slices.
Serve with cornbread and coleslaw. If avoiding wheat, use gluten-free cornbread mix;
*GF diet – use gluten-free beer
- Prep Time: 10
- Cook Time: 45
- Category: Beef
- Method: Stovetop
- Cuisine: Southwest
Keywords: stew, soup, beer,