Classic Beef Chili
★★☆☆☆
Ingredients
- 2 Tbsp olive oil30 ml olive oil
- 2 cups chopped yellow onion (from 1 large onion)480 ml chopped yellow onion (from 1 large onion)
- 1 cup chopped poblano pepper (from 1 pepper)240 ml chopped poblano pepper (from 1 pepper)
- 8 garlic cloves, minced8 garlic cloves, minced
- 3 pounds 90/10 lean ground chuck1.36 kg 90/10 lean ground chuck
- 1 (6-ounce) can tomato paste1 (6-ounce) can tomato paste
- 1/3 cup ancho chili powder80 ml ancho chili powder
- 2 Tbsp ground cumin30 ml ground cumin
- 1 Tbsp kosher salt15 ml kosher salt
- 1 tsp black pepper5 ml black pepper
- 1 tsp fresh thyme leaves5 ml fresh thyme leaves
- 1 tsp chopped fresh oregano5 ml chopped fresh oregano
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes1 (28-ounce) can crushed tomatoes
- 2 cups low-sodium chicken broth480 ml low-sodium chicken broth
- 1 (12-ounce) bottle beer1 (12-ounce) bottle beer
- Shredded cheddar cheese, sliced jalapeño peppers, sliced radishes, and sour cream, for serving (optional)Shredded cheddar cheese, sliced jalapeño peppers, sliced radishes, and sour cream, for serving (optional)
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, poblano pepper, and garlic. Cook, stirring often, until tender, about 5 minutes. \n2. Add ground chuck and cook, stirring occasionally, until browned and no longer pink, 8-10 minutes. Drain off excess fat and return meat to the Dutch oven. \n3. Add tomato paste, ancho chili powder, cumin, salt, pepper, thyme, and oregano. Cook, stirring often, for 2 minutes. \n4. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer. Bring to a boil. \n5. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until heated through, about 30 minutes. \n6. Serve with desired toppings.
Wine Pairing: Bold Red — Syrah — A full-bodied red wine such as Zinfandel.