Ultimate Beef Chili

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

Your rating: None Average: 4 (221 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.

"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

21 Reviews for Ultimate Beef Chili

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
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

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 (1)


Anonymous wrote 1 year 28 weeks ago

I left the bell peppers out

I left the bell peppers out completely, and it turned out great.

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.


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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