This beef chili appeals to everyone. Easy and inexpensive to make with ground beef, beans, and chiles, it’s homemade awesomeness that’s perfect for game night or just plain old Tuesday night.
As cookbook author Lucinda Scala Quinn explains, different chilis present a wide variety of regional personalities and variations. With or without beans. Ground meat or chopped into chunks. Whole chiles or chile powder. This recipe will appeal to just about everyone. Whether you make it for game night or just a Tuesday night, it can be dressed up and down for the occasion. It’s both easy and inexpensive—and to streeeeeeetch the chili even more, serve it with some hearty carbs, whether tortilla chips, corn bread, rice, baked potatoes, even a plate of pasta. Folks will be distracted by the novelty and you’ll have leftovers to help see you through to your next paycheck. Originally published February 10, 2010.–Renee Schettler Rossi
Beef Chili Recipe
- Quick Glance
- 30 M
- 1 H, 20 M
- Serves 6
- 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
- 1. Toss the chiles in a large skillet over high heat and lightly toast on both sides for a few minutes. After toasting, remove the chiles from the skillet. When they’re cool enough to handle, slice them open and 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. Using a slotted spoon or tongs, transfer the chiles to a blender or food processor and purée, 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 oil. Sauté the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons 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).