Ultimate Beef Chili

Name: Ultimate Beef Chili
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Cuisine: American
Ingredients: 1½ tablespoons canola oil, divided; 1 pound beef round, trimmed and cut into 1/2-inch chunks; Salt and freshly ground pepper, to taste; 3 onions, chopped; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 6 cloves garlic, minced; 2 jalapeno peppers, seeded and finely chopped; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon paprika; 2 teaspoons dried oregano; 12 ounces dark or light beer; 1 28-ounce can diced tomatoes; 8 sun-dried tomatoes, snipped into small pieces; 3 19-ounce cans dark kidney beans, rinsed; 2 bay leaves; 2 tablespoons lime juice; ¼ cup fresh cilantro, chopped

Recipe GLPR4a3ceba80db18f

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American

Soup

120 min

251 cal

Servings: 12

Stovetop

A rich and hearty beef chili loaded with kidney beans, bell peppers, and aromatic spices. Beer and sun-dried tomatoes deepen the flavor, while fresh cilantro and lime juice add brightness to this satisfying main course that feeds a crowd.

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Ingredients

1½ tablespoons canola oil, divided

1 pound beef round, trimmed and cut into 1/2-inch chunks

Salt and freshly ground pepper, to taste

3 onions, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

6 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon paprika

2 teaspoons dried oregano

12 ounces dark or light beer

1 28-ounce can diced tomatoes

8 sun-dried tomatoes, snipped into small pieces

3 19-ounce cans dark kidney beans, rinsed

2 bay leaves

2 tablespoons lime juice

¼ cup fresh cilantro, chopped

Directions

Heat 1 tablespoon of the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Working in batches to avoid crowding, sear the beef on all sides until browned, about 8–10 minutes per batch. Transfer the browned beef to a clean plate.
Add the remaining 1/2 tablespoon of oil to the pot. Stir in the chopped onions, red and green bell peppers, minced garlic, and chopped jalapenos. Cook, stirring often, until the vegetables soften and the onions become translucent, about 6–8 minutes.
Sprinkle the chili powder, ground cumin, paprika, and dried oregano over the vegetables. Stir continuously for about 1–2 minutes to bloom the spices and release their aromatics.
Pour in the beer, scraping the bottom of the pot with a wooden spoon to lift up any browned bits. Add the diced tomatoes with their juice, snipped sun-dried tomatoes, rinsed kidney beans, and bay leaves. Return the browned beef to the pot and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover partially and simmer gently for about 60–75 minutes, stirring occasionally, until the beef is tender and the flavors have melded together. Remove and discard the bay leaves.
Stir in the lime juice and taste the chili. Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh chopped cilantro.

Comments

Grocery List Plus Editorial Staff4.5

Sun-dried tomatoes require a special trip to Harris Teeter or Kroger's specialty section, but the rest—beef round, fresh peppers, spices, and canned tomatoes and beans—are everywhere in Charlotte, even at ALDI and Walmart. The stated two hours is honest for a proper braise, and this makes 12 servings at roughly $1.25 to $1.50 per bowl, with beef and beer driving the cost; it's a genuine weeknight winner for a crowd or meal prep. Chili reheats beautifully and actually improves overnight, so leftovers are a feature. The caveat is the sun-dried tomato stop: if you keep them on hand or grab them during a regular run, this is a 4.75.