Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 tsp. ground red pepper
1 teaspoon paprika
1 (6-oz.) can tomato paste
1 (14.5-oz.) can beef broth
1 (12-oz.) bottle dark beer
3 (8-oz.) cans tomato sauce
2 (15-oz.) cans pinto beans, drained and rinsed
1 (4.5-oz.) can chopped green chiles, undrained
1 tablespoon Worcestershire sauce
How to Make It
Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.
liked this recipe! I used 1 lb. ground beef and 12 oz. Boca crumbles to keep the fat and calories down. Husband didn't notice the difference!
Chili has a nice consistency to it. Will make again. Just enough flavor.
This is the BEST chili I have ever had!
My husband came across this recipe & we liked it so much, he had to make a triple batch 3 days later! Everyone who tries it loves it! He made a couple of changes. He didn't use cumin or the green chiles, and added a chopped green pepper and a 15 oz. can of stewed tomatoes. Also, he used red kidney beans in place of the pinto beans. I'm not sure, but he may have added a couple dashes of sugar also.
You will LOVE it!!
I have been looking for a good, classic, simple chili recipe! This fit the bill. It was simple to make and my family LOVED it!
Made "northern style" corn bread to go along with it. YUM! YUM!
I substituted Worthington Veggie Burger in place of beef and Swanson's Vegetable Broth in place of the beef broth and dark beer. Also added on can of chopped tomatoes (drained).