Smoky tomato flavors lead the way in this comforting, classic beef and bean chili recipe that's not so fancy it's intimidating, but is definitely a step above other chilis.
Preparation Time
30 mins
Cooking Time
3 hr 30 mins
Total Time
4 hr
Calories
296 Calories
Recipe Instructions
Step 1
Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
Step 2
Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
Step 3
Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
Step 4
Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.
Ingredients
1 teaspoon white sugar
1 (12 fluid ounce) can or bottle beer
3 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can crushed tomatoes
1 teaspoon kosher salt
4 teaspoons ground cumin
2 cups beef stock
1 teaspoon ground paprika
1 teaspoon black pepper
1 chipotle pepper in adobo sauce, minced
1 medium jalapeno pepper, seeded and chopped
1 tablespoon olive oil, divided
1 (14.5 ounce) can fire-roasted diced tomatoes
1 medium orange bell pepper, diced
2 pounds ground beef sirloin
1 tablespoon adobo sauce from chipotle peppers
2 medium poblano peppers, diced
3 (15 ounce) cans kidney beans, drained and rinsed
