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.
I think this is a great base chili recipe. Everyone has their own idea of what chili should be, so start with this and make your changes accordingly. (thick/thin, spicy/not so spicy) Thanks for the recipe.
I read the reviews and doubled the meat and the beans and not quite doubled the spices. That way I used the liquid they specified. I also used a hearty porter bear. If I am using bear for cooking, then I want something with flavor and I think the dark, breadiness of this beer really helped. I also got everything boiling and stuck in the oven at 300 for an hour and then added the cornmeal. But, the magic was in the lime juice. I used maybe 2xs as much as 1 tlbs. But, it was really delicious.
This is very runny. I made adjustments as I went along and read some of the other reviews. I omitted the beef broth, used an entire pound of lean beef, doubled the spices but not sure of exact measurements as I kept tasting and adding. I ended up adding a couple of small dried pequin peppers for more kick. I used a dark German beef I found in my garage fridge but forget the brand. It turned out to be an okay basic chili. But it needed some serious revisions.
I followed the recipe pretty close. The package of 95% lean ground beef was one pound so I used it all. I like hot chili so I added a finely chopped jalapeno. I thought it was quick, easy and delicious. I didn't drain the beans. Maybe there is some nutrition in that juice.
This is very easy and quick to prepare. I prefer my chili much thicker, though. This was very soupy, and that was with adding only about one-half of the beef broth, and letting it cook an additional 30 minutes. The flavor was okay, but nothing special. I added an additional 1.25 cup of red bell pepper, and after tasting it, a tablespoon of ancho chili powder, a couple teaspoons of sugar, and a couple of teaspoons of unsweetened cocoa powder. Were I to make it again, I use only half (at most) of the liquids called for in the recipe, as well as adding the spices I mentioned above.
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.