Three-Chile Beef Chili
© Fredrika Stjärne

Three-Chile Beef Chili

  • ACTIVE: 45 MIN
  • SERVINGS: 8 to 10

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili.

Slideshows: Chili Recipes


  1. 2 ancho chiles
  2. 2 dried New Mexico chiles
  3. 3 dried chipotle chile
  4. 1 tablespoon coriander seeds, toasted
  5. 1 teaspoon cumin seeds, toasted
  6. 1 teaspoon yellow mustard seeds, toasted
  7. 1 teaspoon dried thyme
  8. 2 whole garlic cloves, plus 1 tablespoon minced garlic
  9. Three 14.5-ounce cans peeled whole tomatoes, drained
  10. 2 tablespoons canola oil
  11. 2 pounds ground beef
  12. 1 large onion, diced
  13. 6 ounces meaty bacon, diced (1 cup)
  14. 6 cups chicken stock
  15. 2 cups stout beer
  16. 2 cups brewed coffee
  17. 1/2 cup crushed tortilla chips
  18. 8 cilantro sprigs, coarsely chopped
  19. Kosher salt
  20. Three 15-ounce cans pinto beans, rinsed and drained
  1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  2. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  3. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.
Make Ahead
The chili can be refrigerated for up to 3 days.
Serve With
Sour cream, grated cheddar and tortilla chips.