Ingredients
Meat
- 1 Pound ground beef
- 1 Pound stew meat, cut into 1-inch cubes or smaller
Vegetables & Aromatics
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 large jalapeno
- 3 Tablespoons garlic, chopped or minced
Liquids & Beans
- 16 Ounces beer (e.g., Miller Lite) or substitute water
- 28 Ounces crushed tomatoes
- 1 Tablespoon balsamic vinegar or apple cider vinegar
- 15-Ounce can kidney beans
- 15-Ounce can black beans
- Water, as needed
- Olive oil, for searing
Spices & Seasonings
- 6 Ounces tomato paste
- 2 Tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 Cube chicken bouillon
- 2 Teaspoons garlic powder
- 2 Teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 Teaspoon black pepper
- ½ Teaspoon cinnamon
- ¼ Teaspoon cayenne pepper
Instructions
- Sear Ground Beef: In a large skillet or sauté pan, heat a small amount of olive oil and sear the ground beef, seasoning lightly with salt and pepper. Once browned, transfer to a large soup pot, leaving any rendered grease in the pan.
- Sear Stew Meat: Using the same skillet with remaining grease, sear the stew meat lightly seasoned with salt and pepper until nicely browned. Add the seared stew meat to the soup pot with the ground beef and set aside.
- Sauté Vegetables and Deglaze: Add more olive oil if needed to the skillet, then cook the chopped red onion, red bell pepper, and jalapeno until they soften and develop a bit of color. Deglaze the pan with the beer, scraping up any browned bits for extra flavor.
- Add Spices and Tomato Paste: In the soup pot with the meats, add all spices, brown sugar, chicken bouillon cube, chopped garlic, and tomato paste. Stir well and cook over medium heat for a few minutes, stirring frequently to prevent burning and to meld flavors.
- Combine Vegetable Mixture: Pour the beer and vegetable mixture from the skillet into the soup pot. Stir well to combine all ingredients thoroughly.
- Add Tomatoes, Beans, and Liquids: Add about ½ cup of water, crushed tomatoes, balsamic vinegar, kidney beans, and black beans to the pot. Stir well to incorporate all elements.
- Simmer Chili: Cover the pot and let the chili simmer gently for at least 1 hour, or until the stew meat is tender. This slow simmer intensifies flavors and softens the meat perfectly. Optionally, you may transfer to a slow cooker at this point.
- Adjust Seasoning and Consistency: After 30 minutes of simmering, taste the chili and adjust seasoning with additional salt or pepper to your preference. If the chili is too thick, add more water or beer; if too thin, thicken with masa flour, cornstarch, or regular flour as preferred.
- Serve: Once the meat is tender and chili has a rich, robust flavor, serve hot. This hearty dish pairs well with toppings such as shredded cheese, sour cream, and fresh cilantro.
Notes
- You can substitute water for beer to keep the recipe non-alcoholic though beer adds a depth of flavor.
- Use a slow cooker after searing the meat to simplify cooking and enhance tenderness over several hours.
- Adjust spice levels by modifying the amount of jalapeno and cayenne pepper.
- To thicken chili, masa harina is traditional, but cornstarch or flour make convenient alternatives.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
