Name: Classic Beef Chili
Total time: 55 min
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; sliced jalapeño chiles; Radishes; Sour cream

Classic Beef Chili

4.5

(6)

4 Reviews

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

Robby Melvin

Updated on April 13, 2024

Tested by

Food & Wine Test Kitchen

Frequently asked questions

What is the secret to great chili?

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 earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient; be sure to rinse and drain the beans before adding them to the pot.

What's the best beer to put in chili?

Simmer the chili in a pilsner or amber beer, depending on your preference; IPAs and stout beers won't work as well here, as their flavors are too strong and can make the chili taste bitter. If you prefer to not use beer, swap in an equal amount of chicken or beef stock instead.

Note from the Food & Wine Test Kitchen

If you're serving this chili to a crowd, go ahead and set up a buffet of toppings. Serve alongside tortilla chips, cornbread, and bowls of shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. This way, each person can pick and choose their garnishes and personalize their perfect bowl.

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, for serving
Sliced jalapeño chiles, for serving
Sliced radishes, for serving
Sour cream, for serving

Directions

Molly Bolton

Gather the ingredients.
Molly Bolton

Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
Molly Bolton

Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
Molly Bolton

Drain beef mixture well and return to Dutch oven over medium-high.
Molly Bolton

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

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.
Molly Bolton

Serve chili with desired toppings.