Hearty Beef Chili
This is the best hearty beef chili recipe with a variety of meats, veggies and fragrant seasonings in every delicious mouthful.
Servings: 12
Equipment
- Skillet or Sauté Pan
- Dutch Oven or Large Soup Pot with Lid
Ingredients
- 1 Pound ground beef
- 1 Pound stew meat cut into 1-inch cubes or smaller
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 jalapeno large
- 16 Ounces beer eg Miller Lite, or substitute water
- 6 Ounces tomato paste
- 3 Tablespoons garlic chopped or minced
- 2 Tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 Cube chicken bouillon
- 2 Teaspoons garlic powder
- 2 Teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 Teaspoon black pepper
- ½ Teaspoon cinnamon
- ¼ Teaspoon cayenne pepper
- 28 Ounces crushed tomatoes
- 1 Tablespoon balsamic vinegar or apple cider vinegar
- 15-Ounce Can kidney beans
- 15-Ounce Can black beans
- water as needed
- olive oil for searing
Instructions
- In a large skillet or sauté pan, sear the ground beef, season with a little bit of the salt and pepper. Once the beef has been seared, remove from the pan and put into a large soup pot. Leave any remaining grease in the saute pan.
- Next, sear the stew meat in the same sauté pan that the ground beef was seared in, also season with a little bit of the salt and pepper. After the stew meat has been seared, place it in the pot with the ground beef. Set aside for a moment.
- Add a small amount of olive oil to the same pan and cook the red onion, red pepper and jalapeno together until they have gained a little bit of color. Then deglaze the pan with the beer.
- To the soup pot with the meat, add all of the spices, brown sugar, chicken bouillon cube, chopped garlic and tomato paste. Mix well and cook over medium heat for a few minutes, stirring frequently to avoid burning the mixture.
- Add the vegetable beer mixture to the pot with the beef. Stir well.
- Add about a ½ cup of water, the crushed tomatoes, and the balsamic vinegar. Mix well and add the beans.
- Cover the chili and let simmer (or at this point you could also move to a crock pot or slow cooker) for at least 1 hour or until the stew meat is tender.
- After about 30 minutes of simmering, give the chili a taste, adjust seasoning to your preference. If the chili is a little thick you can add additional water or beer. Conversely, if it is a little thin you can add a thickener of your choice (masa, cornstarch or flour).
- Serve when the meat is tender and flavors robust.
Notes
Don't skip the sear: Searing the meat first seals in moisture and flavor and also gives it a golden brown crust.
Let it simmer: A long simmering time melds the flavors and make the chili even more delicious.
Finetune the texture: Thin the chili with beer or water, or thicken it up with cornstarch, flour or masa.
Let it simmer: A long simmering time melds the flavors and make the chili even more delicious.
Finetune the texture: Thin the chili with beer or water, or thicken it up with cornstarch, flour or masa.
Nutrition
Calories: 318kcal | Carbohydrates: 32g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 516mg | Potassium: 950mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1111IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 5mg
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