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Meaty Chili with Spices

The Best Meaty Chili: A Flavorful Experience

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 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
  • 1 tablespoon dark brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons beef stock bouillon paste (Better than Bouillon used)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon 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
  • salt and pepper to taste

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, Worcestershire sauce, 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. Season with salt and pepper if desired, and add your favorite 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 such as Lea and Perrins.

Nutritional Information

Nutritional information does not include any added toppings or garnish.

Recipe Source

This recipe is adapted 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 best chili, chili with beans, flavorful chili, game day chili, meaty chili, spicy chili, stovetop chili, tailgate chili
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