Ingredients
Equipment
Method
Phase 1: Prepare the Beef and Aromatics
- In a medium bowl, combine the lean ground beef with 1 ½ tablespoons of chili powder. Mixing it in early helps the beef absorb the spice as it cooks, building a deeper flavor foundation. Season generously with salt and black pepper.
- Heat a large pot or Dutch oven over medium-high heat. Add the seasoned ground beef, diced onion, finely diced jalapeño, and minced garlic. Brown the mixture, breaking up the beef with a spoon, until the beef is fully cooked and the vegetables are softened and fragrant. You'll notice the delightful Maillard reaction creating delicious browned bits at the bottom of the pot.
- Carefully drain any excess fat from the pot. This prevents your chili from becoming greasy.
Phase 2: Bloom Spices and Deglaze for Depth
- Reduce the heat to medium-low. Add the remaining 1 tablespoon of chili powder and 1 teaspoon of cumin to the pot with the beef and vegetables. Stir constantly for 1-2 minutes until the spices are incredibly fragrant. Blooming them in the residual fat truly awakens their flavor!
- Pour in the 1 cup of beer, scraping the bottom of the pot vigorously with a wooden spoon to deglaze and release all the flavorful browned bits (fond). Let it simmer for 1-2 minutes, allowing some of the alcohol to cook off.
Phase 3: Simmer and Thicken
- Stir in the diced green bell pepper, canned crushed tomatoes, drained and rinsed red kidney beans, canned diced tomatoes (with their juices), beef broth, and tomato paste. Bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low, cover partially, and let the chili simmer gently, uncovered, for 45-60 minutes, or until it has reached your desired thickness. Simmering uncovered helps the chili naturally thicken as moisture evaporates, concentrating the flavors beautifully.
- Optional Masa Harina Thickening: If you desire a thicker, silker chili with an authentic flavor, in the last 15 minutes of simmering, whisk 1-2 tablespoons of masa harina with 2 tablespoons of warm beef broth until smooth. Stir this slurry into the chili and continue to simmer, stirring occasionally, until it thickens to a wonderfully silky texture.
- Taste the chili and adjust seasonings as needed. Add more salt, black pepper, or the optional brown sugar to balance the acidity and enhance the overall flavor profile.
Nutrition
Notes
Chili is fantastic for meal prep and often tastes even better the next day. Store leftovers in airtight containers in the refrigerator for up to 3-4 days, or freeze for 3-4 months. For optimal flavor, don't skip blooming spices and deglazing with beer. Serve with shredded cheddar, green onions, or sour cream. Nutrition information is estimated based on common ingredients and serving sizes and may vary.