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Ultimate Beef Chili

January/February 1999, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (204 votes)

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.



READER'S COMMENT:
"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...
Ultimate Beef Chili Recipe

21 Reviews for Ultimate Beef Chili

01/12/2014
Anonymous
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.

Loved the combination of flavors
Comments
01/13/2013
Anonymous
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.

Taste, Texture, Flavor
Comments
11/08/2012
Anonymous

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.

Comments
10/06/2012
Anonymous
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.

Sweet,
Comments
08/09/2012
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!

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