If you’re looking to elevate your chili game and impress your taste buds, this meaty chili recipe is a must-try! Packed with bold spices and the richness of Pilsner beer, it delivers a hearty flavor experience that turns any meal into a memorable occasion.
The Comfort of Chili: Perfect for Any Occasion
Whether you’re cooking for a weeknight dinner or hosting guests, nothing beats a warm bowl of chili. This exceptional 5-star recipe from The New York Times Cooking stands out for its rich blend of spices and unexpected ingredients, delivering a depth of flavor often lacking in standard chili variations. With its generous amount of ground beef, this dish promises to be a hearty and satisfying meal.
Pilsner Beer: The Secret Meaty Chili Ingredient
What sets this chili apart even more is the inclusion of pilsner beer, such as Captain Jack. Deglazing the pan with beer infuses the dish with a unique flavor, adding richness and depth. A pilsner’s slight bitterness perfectly balances the spices without overwhelming the other ingredients.
Spices in Meaty Chili
This chili contains a plethora of spices, giving it a rich, robust taste. Key spices are two kinds of paprika: sweet and smoked. The sweet paprika contributes a mild sweetness and vibrant color, while the smoked paprika infuses the dish with a deep, smoky essence that elevates the overall taste. Together with other spices like cumin, cayenne pepper, and garlic powder, these paprikas create a harmonious balance, ensuring each bite bursts with complexity and a warmth that keeps you coming back for more.
Steps for Making This Meaty Chili
Since this recipe has a lengthy ingredient list, it is best to gather all the necessary items before you begin. This will save you steps in the kitchen and also ensure you don’t accidentally omit anything. Follow these steps to make this flavorful chili.
Cooking Convenience
This chili cooks on the stovetop in about an hour. However, if you appreciate the convenience of a slow cooker, the alternative cooking instructions found in the recipe notes have you covered. With an option to simmer it in a slow cooker, you can set it and forget it while you go about your day. This makes it an ideal dish for planning ahead, perfect for those chilly evenings when you crave something warm and satisfying.
Serving Suggestions
Garnishing this chili is the last step before eating it. Serve it with chopped green onions, shredded cheddar cheese, a dollop of sour cream, or crispy tortilla chips. These toppings add an extra layer of texture and flavor, enhancing the dish’s overall taste.
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Chili
Equipment
- large Dutch oven or other large pot
- Slow cooker (optional)
Ingredients
- 2 tablespoons cooking oil
- 1 large yellow onion, chopped
- 2 pounds ground beef (80/20 lean to fat)
- 8 cloves of garlic
- (1) 6-ounce can tomato paste
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons hot smoked Hungarian paprika
- 2 teaspoons chipotle powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- ½ teaspoon cayenne powder
- ½ teaspoon ground cinnamon
- 12 ounces of pilsner beer
- 14 ounces canned diced tomatoes (add tomatoes and liquid)
- ¼ cup apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons beef stock bouillon paste (Better than Bouillon used)
- 1 ½ teaspoons unsweetened cocoa powder
- 28 ounces canned kidney beans, drained and rinsed
- 28 ounces canned pinto beans, drained and rinsed
- 1 cup water
- green onions, cheddar cheese, sour cream, or tortilla chips for garnish
Instructions
- Add the oil to a large pan and heat over medium heat. Add the onion and cook until soft and translucent. Remove the onions and put them in a bowl. Set aside
- Turn the heat to medium-high and add the ground beef, chopping it with a spatula to make a layer in the bottom of the pan. Sprinkle with salt and add the garlic. Cook until brown, turning as needed.
- Add the tomato paste, stir, and cook for about a minute.
- Add all the spices in the recipe, starting with sweet paprika and ending with cinnamon. Cook for an additional minute until fragrant.
- Add the beer and deglaze the pan by stirring the bottom to loosen any stuck beef.
- Add the cooked onions, tomatoes, vinegar, brown sugar, soy sauce, bouillon paste, cocoa, beans, and 1 cup of water. Bring to a boil, reduce the heat to a low simmer. Add a lid and cook for 40 minutes. Add salt to season and serve with your desired garnish.
Notes
Slow Cooker Option
Use a slow cooker to make this chili by following these steps:- Follow the stovetop directions in this recipe through instruction 5 (deglazing the pan with beer).
- Transfer the cooked beef to the slow cooker.
- Proceed with instruction 6 and add the cooked onions and the remaining ingredients.
- Reduce the water amount to 1/2 cup.
- Cook on low for 4 to 6 hours.
Gluten-Free Chili
You can convert this recipe into a gluten-free one by changing the following items:- Use a gluten-free Pilsner such as Bierly Brewing Felix Pilsner.
- Use gluten-free bouillon such as Herb-Ox.
- Use gluten-free soy sauce such as Kikkoman Gluten-Free Soy Sauce.
- Use gluten-free Worcestershire sauce (if you choose to use it; see the note above) such as Lea & Perrins.