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
- Quick Glance
- 30 M
- 1 H, 20 M
- Serves 6
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Recipe Testers Reviews
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.