Ingredients
Equipment
Method
Prep the Beef
- In a large bowl, combine the ground beef with 1 ½ tablespoons of the chili powder. Mix well to infuse the meat with flavor.
Brown & Build Flavor
- In a large pot or Dutch oven over medium-high heat, brown the seasoned ground beef, diced onion, diced jalapeño, and minced garlic. Work in batches if necessary to ensure proper browning. Once browned, drain any excess fat from the pot.
The Flavor Amplification Twist
- Reduce the heat to medium. Add the remaining 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 tablespoon of tomato paste to the pot. Stir constantly for 2-3 minutes, allowing the spices to become wonderfully fragrant and the tomato paste to deepen in color.
Simmer to Perfection
- Add the crushed tomatoes, diced tomatoes with their juices, drained and rinsed red kidney beans, beef broth, beer, brown sugar (if using), salt, and black pepper to taste. Bring everything to a gentle boil, then immediately reduce heat and simmer uncovered for 45-60 minutes, allowing flavors to meld and the chili to thicken naturally.
Serve & Garnish
- Once the chili has reached your desired thick and hearty consistency, ladle generous portions into bowls. Top with your favorite garnishes such as shredded cheddar cheese, fresh chopped green onions, and bright cilantro.
Nutrition
Notes
For deeper flavor, allow chili to simmer uncovered. To store, cool completely and refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave. Always taste and adjust seasonings before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.