Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
How to Make It
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
This is a solid chili recipe and has found its way into my rotation of regular recipes. Like others, I made a couple of minor changes, which I do to every recipe. 50% more beef and some chili/garlic sauce for more heat. It works well on my low-calorie diet too.
very favorful and easy to make. i used lamb instead of beef, fresh tomatoes, and added corn and allowed to simmer for 45 min to thicken. will deffinately be making again since hard to please chef/boyfriend said best chili he ever had!
I took some of the advice here about upping the spices and the meat and using two kinds of beans; I also did not use the beer and instead used more broth. It was AWESOME. I made an additional batch to freeze after the first one ran out because my husband and I were both nuts about it. Fabulous!
I tweaked this after reading the reviews and was happy with the results. I doubled the meat, cumin, chili powder, garlic, and red pepper flakes. I forgot to buy cornmeal, so I just crumbled some tortilla chips into the pot. Served over rice and topped with cheese and sour cream with corn mini-muffins on the side.
I like soupy chili but, like most of the reviewers, made a number of changes;therefore it seems most reviewers rated the recipe based on their changes, not the original recipe. I'd say the original recipe is poor at best. The number of stars should be based on the recipe as printed lest the original author may think they did well.
This is my go-to chili recipe.
I sort of agree with Hawrmc, you can't change everything about a recipe and then say you don't like it.
I don't technically change it. The can of tomatoes it calls for just happens to be a variety from Kroger with Jalapenos mixed in (I'm from the SW, what do you expect) and where it calls for beer, I add a beer with some flavor, KIllian's Irish Red. (I don't consider Budweiser to be actual beer) The Killians gives this a really great depth of flavor. I have tried other beers such as noble pils and October fest but neither of them had the same flavor.
I have made this recipe at home and also over the campfire at Yellowstone it is super easy, always tastes good and never goes to waste.
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