Beef Chili

Podcast Icon

Listen to David’s interview with LSQ


Different chili recipes present a wide variety of regional personalities and variations, not to mention favorites: Do you like it with or without beans? Chopped meat or ground meat? Whole chiles or mixed chile powder, or both? This recipe will appeal to just about everyone. Whether it’s the Super Bowl, game night, or just a plain Tuesday dinner, it can be dressed up and down for the occasion. Always serve it with some combination of toppings, such as grated cheese, sour cream, sliced avocados, chopped tomatoes, chopped onion or scallions, or minced cilantro. Garnish with tortilla chips or crumbled corn bread.–Lucinda Scala Quinn

LC As You Like It Note

Those toppings the author mentions above? Lovely. But do yourself and your friends and family a favor and set them out in an array of bowls so folks can help themselves. And if it’s one of those weeks where you need to streeeeetch the grocery money ’till the next paycheck arrives, just ladle a little chili over a some cooked rice, a baked potato, even a plate of pasta and go easy on the cheese. No one will even notice.

Beef Chili Recipe

  • Quick Glance
  • 30 M
  • 1 H, 20 M
  • Serves 6

Ingredients

  • 5 dried red chiles (Mexican ancho, New Mexican Hatch, or Anaheim)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced (1 tablespoon)
  • 2 pounds ground beef
  • 1 tablespoon coarse salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes, or a pinch of cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup pickled or fresh jalapeños, finely chopped (optional)
  • One 28-ounce can tomatoes, broken up, with their juice
  • 12 ounces beer
  • One 15-ounce can beans (pinto, kidney, black or a combination), drained

Directions

  • 1. In a dry large skillet over high heat, lightly toast both sides of the chiles for a few minutes. After roasting, remove the chiles from the pan and slice them open, then remove and discard the stem and seeds. Place the chiles in a bowl and add enough boiling water to cover. Let soften for 5 minutes. Purée the chiles in a blender or food processor, adding just enough of the soaking liquid to form a thick paste.
  • 2. Heat the skillet again over medium-high heat, and then add the olive oil. Sauté the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to scrape up the browned bits on the bottom of the pan, about 15 minutes. If the meat seems excessively fatty (your judgment call), spoon off some of the fat, but leave some for flavor.
  • 3. Stir in the cumin and cook for 30 seconds. Add the chile paste, red pepper flakes, oregano, bay leaf, jalapeños, and the remaining teaspoon of salt. Stir to combine.
  • 4. Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes. Add water, if needed, for desired consistency. Serve with preferred condiments (see headnote).
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Emily Olson

Feb 06, 2010

I liked that this chili had all the makings of a great, hearty meal: beef, beans, beer, and dried chiles. For the beer, I used a domestic IPA (India Pale Ale), so I’m not sure if changing the style of beer really matters. I bought coarse-grind beef chuck and really liked the texture once it cooked. I also used canned white beans for this test and I toasted Ancho and New Mexico chiles. Next time, though, I’d try using black beans, and I think I’d cook the chile paste made in step 1 to deepen the flavors, as this technique is quite popular and common in Mexican cooking. My toppings included shredded white Cheddar cheese, chunks of avocado, and a dollop of non-fat Greek yogurt.


Comments
Comments
  1. Montana says:

    Hey, this is a delicious dish and a no-brainer. The only time consumed was that of letting it simmer in the pot for about an hour. It was delicious with the yummy condiments! This was super good with your cheddar jalapeño corn bread.

    Thanks!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail