Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
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Did you know?
Chili peppers pack more than just heat. They are an excellent source of Vitamin E, and a very good source of several B vitamins, vitamin A, fiber, potassium, and iron. According to one organization, they have cardiovascular benefits, aid with weight loss, clear congestion, and boost immunity.
- 1 pound ground chuck, coarsely ground
- 1 pound ground lamb
- 1/2 pound chorizo
- 1 large Anaheim pepper, coarsely diced, seeds and ribs removed
- 1 medium yellow onion, coarsely diced
- 4-5 cloves garlic, minced
- 1 (28-ounce) can petite-diced tomatoes
- 1 (6-ounce) can tomato paste
- 32 ounces beef broth
- 6 ounces IPA beer, choose a beer with flavor
- 4 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp ground cumin
- 1 tsp oregano
- 1/4 tsp cayenne pepper, or double for spicy chili)
- 2 tsp smoked paprika
- salt and pepper, to taste
- 1 (14-ounce) can dark red kidney beans, drained and rinsed
- 1-2 bay leaves
- 1 tsp Hatch chili powder, (optional)
- 1 large jalapeno pepper, sliced (remove ribs and seeds for less spice)
- In an 8-quart Dutch oven (or other large stock pot), brown meat, onions, jalapeños and Anaheim chile over medium high heat. Stir occasionally. Break up the meat as you brown it with a spatula or wooden spoon. Leave large chunks. Continue cooking until most of the liquid is boiled off and the meat has just started to get a good browning from the bottom of the pan. Increase how often you stir at this point. Without the liquid, the ingredients are more likely to burn. Add the garlic and cook another 1-2 minutes. Remove from the heat and add all of the spices. Stir to combine.
- Add the tomato, tomato paste, and kidney beans to the pot. Stir. Add the beef stock, beer, bay leaf, and water. Heat to a low boil, stirring occasionally. Reduce heat to low and simmer until mixture reaches desired thickness, stirring occasionally (1-2 hours). Keep on warm until ready to serve. Add water if the chili begins to get too thick.
Time Is On Your Side
1. This is a great recipe for football Sunday. I prefer to put a pot on the stove and let it simmer all day while the house fills with mouth-watering aroma. Extra time allows the flavors to marry, and the chili is even better the following day.
2. I have specified IPA beer to go into this chili. Substitute your favorite brew, or leave it out and just add extra water. Even experiment with wine if you choose. It provides another subtle layer of flavor.
3. I do not drain the fat off the meat after browning. You can do that if you want a lower-fat chili, but you will lose flavor. You can also skim the fat off the top of the chili as it cooks.
4. There are thousands of recipes for chili seasoning. This is the fun part that you get to customize based on your preference. I have provided a basic guideline, but make the recipe your own. Sometimes I add other seasonings like chipotle pepper, ancho pepper, brown sugar, and even cinnamon. The chili base is a blank canvas, and you should always taste it as it cooks and add any additional seasoning to taste.
4. Don't forget the toppings. I like cheese, diced raw onion, cilantro, and sour cream.
© 2017 Melissa Althen
Wesman Todd Shaw from Kaufman, Texas on October 08, 2017:
Well now you're speaking my language! I liked how you were so specific about exactly which beer to use.
Cheese, diced raw onion, and cilantro? YES!
I shared this in a Facebook group. Cheers!