Ultimate Beef Chili

Rating: 4.61 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
3 hrs 15 mins
Servings:
12
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Tips

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 Facts

Serving Size: 1 cup
Per Serving:
248 calories; protein 18.1g 36% DV; carbohydrates 30.8g 10% DV; exchange other carbs 2; dietary fiber 10.9g 44% DV; sugars 4.9g; fat 5.3g 8% DV; saturated fat 1.2g 6% DV; cholesterol 26.9mg 9% DV; vitamin a iu 1399.2IU 28% DV; vitamin c 39.1mg 65% DV; folate 81.9mcg 21% DV; calcium 73mg 7% DV; iron 3.7mg 21% DV; magnesium 53.3mg 19% DV; potassium 575.1mg 16% DV; sodium 490.9mg 20% DV; thiamin 0.2mg 20% DV.
Exchanges:

1 starch, 1 1/2 vegetable, 2 1/2 lean meat

Reviews (23)

Read More Reviews
23 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
BeeKnotty
Rating: 5 stars
12/10/2019
I made a bunch of changes but this is a great basic chili recipe and easy to adapt. I used my IP as a slow cooker on this one. A great way to use up wild game or grass fed beef. Read More
Skyler Murray
Rating: 4 stars
01/30/2017
Really enjoyed the unique cumin flavors in the chili. I used Ribeye meat and cooked the onions and peppers in the grease from that. Not the most healthy alteration but it tasted good. I threw in a Habenero pepper too but it was not even mildly spicy. I'll make this again for sure. Read More
EatingWell User
Rating: 4 stars
01/12/2014
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 Read More
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EatingWell User
Rating: 5 stars
01/13/2013
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 Read More
EatingWell User
Rating: 5 stars
11/09/2012
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. Read More
EatingWell User
Rating: 4 stars
10/06/2012
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 Read More
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aqua70@hotmail.com
Rating: 4 stars
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! Read More
karen@tkinsurance.com
Rating: 4 stars
03/20/2012
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 Read More
EatingWell User
Rating: 1 stars
11/02/2011
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 Read More
EatingWell User
Rating: 5 stars
10/31/2011
We made this chili for a chili cook-off contest that we had with a few friends at church. This recipe won hands down!! Awesome chili. I will admit that it does need a bit more meat and we will add that next time we make it. Teresa Justus McKinney TX Read More
EatingWell User
Rating: 5 stars
10/31/2011
Good base recipe. I substitue low fat ground beef or turkey 6 jalepenos and a 2-3 serranos peppers. I also use fresh tomatoes rather than canned tomatoes. Jen Portland OR Read More
EatingWell User
Rating: 5 stars
10/31/2011
I was surprised by the amount of onions it required I didn't think it would taste good but it did. My husband just loved it. It was outstanding! Alexis Shoemaker San Bernardino CA Read More
EatingWell User
Rating: 5 stars
10/31/2011
This is awesome! I followed the comments and added a bit of extra chili powder along with some crushed red pepper for more heat (used ground beef since that's what I had on hand). Very good texture and taste. Anonymous Wheat Ridge CO Read More
EatingWell User
Rating: 5 stars
10/31/2011
Chili was excellent! I thought it could use a bit more heat so next time I'll be adding some chipotles. Overall I thought the flavor was excellent. The sun dried tomatos lime and cilantro add a wonderful amount on flavor!! Pittsburgh PA Read More
EatingWell User
Rating: 5 stars
10/31/2011
I made this on Superbowl Sunday. I thought it had a really nice flavor but could use a little bit more heat. The guys liked it but said that it didn't have enough meat. Next time I may add an extra half pound of beef to keep them happy. Anonymous Rockville MD Read More
EatingWell User
Rating: 5 stars
10/31/2011
I have made this chili several times and really like it. I do not use the sun dried tomatoes or the lime juice and do use very high quality ancho chili pepper. I only use two onions and have even skipped the beer (but I do think a good dark beer adds flavor). Sabrisisimo! Jen MA Read More
EatingWell User
Rating: 5 stars
10/31/2011
I had high hopes for this recipe but was ulitmately disappointed. I followed the directions but felt it wound up tasting bitter. Maybe it was choice of beer or possibly the sun-dried tomatoes shrug either case if I make it again I ll tweak it for sure. Anonymous Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is my go-to recipe for chili and it always gets raves. I agree that it needs more heat--I have found that putting in the seeds of the jalapeno add quite a bit. Quality chili pepper and good dark beer are also key. I also have made this will bison chuck instead of beef round and prefer the bison. It gives a rich flavor. Personally I like a bean-heavy chili so I don't think it needs more beef but those who tend to like a meaty chili may want to add another 1/2 lb. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was the first recipe I've tried from EatingWell. Thought the flavors were excellent. A nice change from traditional chili. As with other reviewers I was concerned about the amount of onion (wish they had given the number of cups of onion rather than number of onions...3 large is not the same as 3 small). Had ground beef on hand. Used more than a pound. Would cook for slightly less time when using ground beef. Trying to loose weight in Florida. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wow. Yes. Make this. I make some substitutions/variations each time but this is always my go-to base recipe. I sub ground bison for beef black beans for kidney beans bagged diced frozen onion for fresh and dried cilantro for fresh. I also included the seeds in the jalapenos a teaspoon of unsweetened cocoa powder and cinnamon which I love with red meat and sprang for good beer. I also wanted a higher meat-to-bean ratio so I omitted one can of the beans. Every time we make this my husband and I mean to invite the neighbors over but we keep conveniently "forgetting". Read More
nancy
Rating: 5 stars
10/30/2011
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 Read More
Rebecca Grenier
Rating: 5 stars
10/30/2011
This chili was hearty and delicious. I like recipes that use meat as just flavoring and not the base as this one does. I feel ok buying the grass-fed beef at the local co-op for this because it only takes one pound for a very big pot of chili. Highly recommended! Read More
Tanya Meyers
Rating: 5 stars
10/30/2011
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!! Read More
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