Classic Beef Chili

Fresh poblano, toasty ancho chile powder, oregano and beer come together to make a flavorful bowl of chili perfect for game day with friends.

Classic Beef Chili Recipe
Photo: Caitlin Bensel
Active Time:
25 mins
Total Time:
55 mins
Yield:
8 servings

When it comes to making chili, it's important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient. Simmer everything in a pilsner or amber beer, depending on your preferences; IPAs and stout beers won't work as well here. This is a great classic chili to keep in your back pocket for game day meals or anytime you want a warming bowl. Serve this with tortilla chips or cornbread, and bowls of shredded cheddar, slices of fresh jalapeño and radishes, and sour cream so each person can pick and choose their garnishes.

Ingredients

  • 2 tablespoons olive oil

  • 2 cups chopped yellow onion (from 1 large onion)

  • 1 cup chopped poblano chile (from 1 chile)

  • 8 garlic cloves, minced

  • 3 pounds 90/10 lean ground chuck

  • 1 (6-ounce) can tomato paste

  • 1/3 cup ancho chile powder

  • 2 tablespoons ground cumin

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon chopped fresh oregano

  • 2 (15-ounce) cans dark red kidney beans, drained and rinsed

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (28-ounce) can crushed tomatoes

  • 2 cups lower-sodium chicken broth

  • 1 (12-ounce) bottle of beer

  • Shredded cheddar cheese, sliced jalapeño chiles, sliced radishes, and sour cream, for serving

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well and return to Dutch oven over medium-high.

  2. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano and cook, stirring often, 2 minutes.

  3. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes. Serve chili with desired toppings.

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