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

Gallery

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
Advertisement

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.

    Advertisement

  • 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; carbohydrates 30.8g; dietary fiber 10.9g; sugars 4.9g; fat 5.3g; saturated fat 1.2g; cholesterol 26.9mg; vitamin a iu 1399.2IU; vitamin c 39.1mg; folate 81.9mcg; calcium 73mg; iron 3.7mg; magnesium 53.3mg; potassium 575.1mg; sodium 490.9mg; thiamin 0.2mg.
Exchanges:

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

Reviews (8)

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
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
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
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
Advertisement
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
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
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
Advertisement
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
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
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/11/2021