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–+ servings
Meaty Chili with Spices

Chili

A ground beef chili recipe with beans
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Main Dish
Cuisine American
Servings 8
Calories 541 kcal

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:
  1. Follow the stovetop directions in this recipe through instruction 5 (deglazing the pan with beer).
  2. Transfer the cooked beef to the slow cooker.
  3. Proceed with instruction 6 and add the cooked onions and the remaining ingredients.
  4. Reduce the water amount to 1/2 cup.
  5. 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.

Nutritional Information

Nutritional information does not include any added toppings or garnish.

Recipe Source

This recipe is from the NY Times Cooking.

Nutrition

Calories: 541kcalCarbohydrates: 40gProtein: 31gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 359mgPotassium: 1111mgFiber: 10gSugar: 6gVitamin A: 945IUVitamin C: 10mgCalcium: 111mgIron: 6mg
Keyword chili with beans
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