The Best Chili Recipe
, 1 h 15 min, 8 servings
A hearty beef chili with beans, tomatoes, and beer, simmered until thick and deeply flavored.
| 900 g lean ground beef | Coat beef with chili powder | Brown beef, onion, jalapeño, garlic & bell pepper; drain fat | Add spices, tomatoes, beans, paste, broth & beer; bring to boil | Simmer uncovered 45–60 min until thick; season with salt & pepper |
| 1½ tablespoons chili powder (for coating) | ||||
| 1 onion, diced | ||||
| 1 jalapeño, seeded and finely diced | ||||
| 4 cloves garlic, minced | ||||
| 1 green bell pepper, seeded and diced | ||||
| 1 tablespoon chili powder (remaining) | ||||
| 1 teaspoon cumin | ||||
| 1 (411 g) can crushed tomatoes | ||||
| 1 (539 g) can red kidney beans, drained and rinsed | ||||
| 1 (411 g) can diced tomatoes with juices | ||||
| 1 tablespoon tomato paste | ||||
| 360 ml beef broth | ||||
| 240 ml beer | ||||
| 1 tablespoon brown sugar (optional) | ||||
| salt and black pepper to taste |
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