Hearty Beef Chili

This robust beef chili is a crowd-pleaser, perfect for any occasion. It’s incredibly easy and inexpensive to make using staple ingredients like ground beef, your choice of beans, and a blend of flavorful chiles. Enjoy a taste of homemade comfort that’s ideal for a festive game night or a cozy, casual dinner.

Save

Print Recipe

• 5 dried red chiles (such as Mexican ancho for a deep, earthy flavor, New Mexican Hatch for a mild, fruity kick, or Anaheim for a subtle, tangy note). Choosing a mix can add complexity.
• 1 tablespoon high-quality olive oil
• 1 cup finely chopped yellow or white onion, providing a foundational sweetness
• 3 large garlic cloves, minced (approximately 1 tablespoon), for aromatic depth
• 2 pounds lean ground beef (80/20 ratio works well for flavor without excessive grease)
• 1 tablespoon coarse salt, plus more to taste
• 1 teaspoon ground cumin, essential for authentic chili flavor
• 1/4 teaspoon crushed red pepper flakes, or a modest pinch of cayenne pepper, depending on desired heat level
• 1/2 teaspoon dried oregano (Mexican oregano is preferred for its citrusy notes)
• 1 bay leaf, for a subtle herbal undertone that slowly infuses during simmering
• 1/4 cup pickled or fresh jalapeños, finely chopped (optional, for an extra layer of heat and tang)
• One (28-ounce) can whole peeled tomatoes, broken up by hand, with their juice, forming the rich base of the chili
• 12 ounces your favorite beer (a lager, amber ale, or even a darker beer can add unique notes; avoid anything too hoppy like an IPA)
• One (15-ounce) can beans (pinto, kidney, black, or a combination work beautifully), drained and rinsed thoroughly to remove excess sodium and starch

• 
  **Prepare the Chiles:** Begin by toasting the dried red chiles. Place them in a large, dry skillet over high heat. Lightly toast each side for a few minutes, turning frequently, until they become fragrant and slightly pliable. Be careful not to burn them, as this can make them bitter. Once toasted, remove the chiles from the skillet and allow them to cool slightly. When cool enough to handle, carefully slice them open. Remove and discard the stems and seeds (for less heat, remove all seeds; for more, leave a few). Place the prepared chiles in a heatproof bowl and cover them with enough boiling water to fully submerge them. Let them soften for approximately 5 minutes. Using a slotted spoon or tongs, transfer the rehydrated chiles to a blender or food processor. Purée the chiles, adding just enough of the soaking liquid, a tablespoon at a time, until a thick, smooth paste is formed. This paste will be the backbone of your chili’s rich flavor.
  
• 
  **Sauté Aromatics and Brown the Beef:** Return the same skillet to medium-high heat. Add the olive oil and allow it to shimmer. Add the chopped onion and minced garlic to the hot oil. Sauté, stirring occasionally, until the onions become translucent and softened, which should take about 3 minutes. Increase the heat to high, then add the ground beef to the skillet along with 2 teaspoons of coarse salt. Break up the beef with a spoon or spatula as it cooks. Brown the beef thoroughly, stirring occasionally to scrape up any browned bits that stick to the bottom of the pan – these bits are packed with flavor! This browning process should take approximately 15 minutes. If, in your judgment, the meat releases an excessive amount of fat, carefully spoon off some of it, but be sure to leave some behind to contribute to the chili’s richness and flavor.
  
• 
  **Build the Flavor Base:** Stir the ground cumin into the browned beef and aromatics. Cook for another 30 seconds, allowing the spice to bloom and release its aroma. Next, add the prepared chile paste, crushed red pepper flakes (or cayenne), dried oregano, bay leaf, finely chopped jalapeños (if using), and the remaining teaspoon of salt. Stir all these ingredients thoroughly to ensure they are well combined and coating the beef. This step is crucial for developing the complex, layered flavors of your chili.
  
• 
  **Simmer to Perfection:** Pour in the broken-up canned tomatoes with their juice and the beer. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 30 minutes. This simmering time allows the flavors to meld beautifully and the beef to become incredibly tender. After 30 minutes, add the drained and rinsed beans to the chili. Continue to cook, uncovered, for an additional 20 minutes, allowing the beans to heat through and absorb the rich flavors of the sauce. Throughout the cooking process, monitor the consistency. If the chili becomes too thick or you prefer a looser consistency, add a splash of water or beef broth until it reaches your desired texture. Once ready, remove the bay leaf before serving. Serve hot with your preferred condiments and accompaniments (as suggested in the headnote above). Enjoy the fruits of your labor!
  

Adapted From

This wonderful recipe is inspired by the culinary wisdom found in “Mad Hungry: Feeding Men and Boys” by Lucinda Scala Quinn. This insightful cookbook offers practical and hearty meal solutions for families, emphasizing robust flavors and satisfying portions. Quinn’s approach to cooking, which values both tradition and modern convenience, has undoubtedly influenced the comforting and adaptable nature of this chili.

Buy On Amazon

Dietary Options
Substitutions
Scale Recipe
Summarize Key Insights

Nutrition Facts