I hope you like a thick, comforting bowl of chili.
This pot is packed top to bottom with hearty ingredients and deep flavor.
Yep. It’s that good.
Oh — and there’s beer in it too.
This is my third autumn writing this blog, and oddly it’s my third chili post. I usually don’t follow a strict recipe for chili — I build flavor by taste and instinct — but this time I recorded the process so you can recreate this particular pot at home.
After I got married I called my mom and asked how she makes her chili. She walked me through the basics: beef, tomato elements (puree, sauce, paste), vegetables, seasonings and beans. Ever since, I’ve used a flexible combination of those components, adjusting and tasting until everything is balanced.
I cook this way because it works — most pots turn out great. There was one disastrous night when a loose salt shaker dumped its contents into the chili and the whole batch was ruined. I tried adding potatoes to fix it, but eventually I tossed the pot and ordered burgers. Live and learn.
This chili benefits from long, slow cooking. Use a Dutch oven or a slow cooker and let it simmer until the meat falls apart and the flavors meld together. This is not a quick weeknight dish — it’s a massive pot of comfort meant to develop depth over hours. If you need something faster, there’s a simpler five-step chili that’s better suited to a busy evening.
Customize this recipe to your taste: omit the beans, add chipotles, increase the cayenne, or keep it mild. Make it yours. Tomorrow I’ll share a delicious topping to dunk into your bowl — and another follow-up after that. Promise.
Hearty Chili
1
giant pot, at least 12 servings
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Ingredients
- 3-4 tablespoons olive oil
- 2 pounds beef chuck roast, cut into cubes
- 1 pound boneless pork short ribs, cut into cubes
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, pressed or minced
- 2 jalapeños, chopped or sliced
- 2 (28- ounce) cans of tomato puree
- 2 (28- ounce) cans of crushed tomatoes
- 1 (6- ounce) can of tomato paste
- 2 (15- ounce) cans of light red kidney beans, drained and rinsed
- 12 ounces beer
- 5 1/2 tablespoons chili powder
- 3 tablespoons cumin
- 1/2 tablespoons cayenne pepper
- 1/2 tablespoon black pepper
- salt for layering flavor and seasoning
- + your favorite chili toppings
Instructions
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Begin by searing the beef chuck roast and the pork short ribs (do not sear the ground beef). Season the cubes with salt and pepper. Heat 1–2 tablespoons of olive oil in a large stock pot over high heat and brown the meat in batches, 1–2 minutes per side, until a crust forms. Leave some fat on the meat for flavor. Remove each batch and drain briefly on paper towels while searing the rest.
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Reduce heat to medium, add another tablespoon of olive oil, then add the chopped onion and green pepper with a sprinkle of salt. Cook about 5 minutes until softened. Add the garlic and jalapeños and cook 2 more minutes. Increase heat to medium-high, season the ground beef with salt and pepper, add it to the pot, and break it up with a wooden spoon. Cook 6–8 minutes until browned and most of the liquid has evaporated.
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Turn heat to medium-low and return the seared beef and pork to the pot. Add the drained beans, tomato puree, crushed tomatoes, and tomato paste; stir to combine. Pour in the beer and add chili powder, cumin, cayenne, and black pepper. Stir, cover, and simmer 1–2 hours. Taste and adjust seasonings; additional salt may not be necessary if you salted layers during cooking. Reduce heat to low and cook another 2–4 hours or longer so the meat becomes tender and flavors deepen.
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Store leftover chili in the refrigerator up to 5 days, or portion and freeze for longer storage.
Did you make this recipe?
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Three bowls for me, please!