Recipe Image

Ultimate Beef Chili

  • 1 h
  • 3 h 15 m
Patsy Jamieson
“Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.”


    • 1 pound beef round, trimmed and cut into ½-inch chunks
    • Salt & freshly ground pepper, to taste
    • 1½ tablespoons canola oil, divided
    • 3 onions, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 6 cloves garlic, minced
    • 2 jalapeno peppers, seeded and finely chopped
    • 2 tablespoons ground cumin
    • 2 tablespoons chili powder
    • 1 tablespoon paprika
    • 2 teaspoons dried oregano
    • 12 ounces dark or light beer
    • 1 28-ounce can diced tomatoes
    • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
    • 2 bay leaves
    • 3 19-ounce cans dark kidney beans, rinsed
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons lime juice


  • 1 Season beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1½ teaspoons oil and remaining beef.
  • 2 Reduce heat to medium and add remaining 1½ teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
  • 3 Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1½ to 2 hours.
  • 4 Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
  • Make Ahead Tip: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 2 months.
  • Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.
ALL RIGHTS RESERVED © 2019 Printed From 9/20/2019