Ultimate Beef Chili

Ultimate Beef Chili

21 Reviews
From: EatingWell Magazine January/February 1999

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 pound beef round, trimmed and cut into 1/2-inch chunks
  • Salt & freshly ground pepper, to taste
  • 1 1/2 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
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice


  • Active

  • Ready In

  1. Season beef with salt and pepper. Heat 1 1/2 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 1 1/2 teaspoons oil and remaining beef.
  2. Reduce heat to medium and add remaining 1 1/2 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, 1 1/2 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 248 calories; 5 g fat(1 g sat); 11 g fiber; 31 g carbohydrates; 18 g protein; 82 mcg folate; 27 mg cholesterol; 5 g sugars; 0 g added sugars; 1399 IU vitamin A; 39 mg vitamin C; 73 mg calcium; 4 mg iron; 491 mg sodium; 575 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 1/2 vegetable, 2 1/2 lean meat

Reviews 21

January 12, 2014
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By: EatingWell User
Great flavor I modified this recipe just a bit. I used sirloin steak and cut it up, trimming as I went. I cut the recipe in half for two reasons. 1) there are only two of us and 2) I wasn't sure if we'd like it. Good news! I love it. I hope the boyfriend does too. I left out the jalapenos (I have these preserved from my garden, but the boyfriend doesn't like anything too spicy) and the sun dried tomatoes (just because I didn't have those on hand). I will make this again and I will make it exactly as printed, except I will only put a small amount of jalapeno in it, as the jalapenos out of my garden are very hot, compared to what is in the store. Pros: Loved the combination of flavors
January 13, 2013
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By: EatingWell User
Great Base - Tweak as you see fit... This was my first go at this recipe, and it turned out amazing. I spent some time searching for the perfect Chili recipe, and I definitely found it with this one. I did make some modifications as I was making it. I used 1.5lbs of Medium Ground beef, which I fried up separately to season and ensure there wasn't a lot of fat transferred into the chili. I also used 2 cans of beans, and for that 3rd can, swapped in a cup of corn for texture and appearance and for the 2 cans of beans used 1 Kidney and 1 Black beans. After cooking for a little bit, I found it thickened up very quickly, so I poured in a cup and a half of water to loosen things up, as it cooks down it finds its way back to a great not-too thick chili. All in all, It turned out exceptionally well, and it's not overly spicy out of the pot (which my wife enjoys) but I drizzle over some sriracha to kick up the heat. I'll make this again without a doubt and will include some more jalepeno's to spice things up. Thanks again for the great recipe. Pros: Taste, Texture, Flavor
November 08, 2012
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By: EatingWell User
Excellent recipe! Very hearty, perfect for warming up in the cold weather. I put half of it in the freezer, I hope it will be as good once it's thawed! Does anyone know if I could replace the bell peppers with something else? I would like to make some for my boyfriend but he's allergic.
October 06, 2012
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By: EatingWell User
What Flavor of beer to use? A sip of the beer you use will tell you what flavor accents are there and will become stronger when cooked down. Pros: Sweet, Cons: Tart
August 09, 2012
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By: aqua70
Delicious!!! This recipe tastes wonderful! The flavors meshed well together & it didn't turn out too soupy, thick, or spicy. One suggestion, though--to save time, try substituting ground turkey for the beef; you won't regret it!
March 20, 2012
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By: karen
Left overs are even better! I wanted a meatier chili, so I used the beef round and also ground turkey. I don't care for red kidney beens, so substituted black beans and pinto beans. I also only chopped one good sized yellow onion instead of the three the recipe calls for. This made a lot, and I sent leftovers home with people, and I've been called by all of them to compliment me on how good the chili tasted the next day! And it made awesome chili burritos, chili dogs, and chili omelets! Pros: Easy to make, easy to make substitutions Cons: Cooks a long time
November 02, 2011
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By: EatingWell User
Real Chili does not contain beans Real chili does not have lots of ingredients. Meat, chiles, and beer are the key ingredients. All the other ingredients are superfluous. Cons: Beans
December 10, 2009
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By: Tanya Meyers
Great recipe! I substituted 1 lb of extra lean ground beef for white beans only because I didn't have them & I had the beef that needed to be used. I also added 1 more tbs of Chipotle pepper & 1 tsp of red pepper flakes because we LOVE spicy chili. Also ended up adding a bit of tomato paste, again due to preference - we prefer our chili thicker.. next time won't add as much water. This recipe was super DELICIOUS! Have much left over & may make one of the cornbread recipes here to accompany our lunch tomorrow! Enjoy!!
November 29, 2009
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By: nancy
Our family just loves chili & this is a definate favourite.Made it the first time with the beef,used some pork when I made it the next time & it was fabulous.It is even better the next day.Browned the meat & all the vegetable & then combined everything in my crock pot,great dish when you want to be out & can come home & dinner is ready.Will be making this again & again. Nancy,from Ontario