1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping
How to Make It
In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.
*Find at well-stocked grocery stores and from spanishtable.com.
I made this almost to the letter of the recipe the first time- I doubled the bacon (Applewood-smoked) and garlic. Everyone scraped their bowl! 1/2 teaspoon of cayenne and no one whined about the heat so that's where I keep it, even though I like a bit more. Sierra Nevada beer. I've made it another dozen times and had fun playing around with the recipe and ingredients a bit, but the way it's listed here is fantastic.
I adjusted the recipe for the 1# of ground beef I had in the freezer. Even so, I found the mix could withstand another can of beans! Added a can of black beans. My other favorite chili recipe is All American Chili (Cooking Light) with red wine but it's not as speedy as this one.
I've cooked from this recipe about 10 times now, and I have found that having a mix of 4 ounces of regular ketchup and 4 ounces of tomato sauce instead of 8 ounces of tomato sauce makes it a little bit sweeter, and really tasty. There is a certain grease factor, I think, brought on by the bacon and beer, and the ketchup also helps to mellow that out. Give it a try! oh, and I leave out the cayenne too because my young children don't like the heat.
Triple B (beer/bacon/black bean... OK, 4 B's maybe, 5 including beef)
Made this twice now and modified it a bit the second time and so much more for the better!Added a tbsp of chipotle hot sauce, substituted pinto beans with black beans, added 1 1/2 cups of corn, and a whole can of lager instead of 1/2 cup. Also added 1/2 tsp salt. Make sure you don't over cook the bacon, some extra bacon fat really made this just so great.I have gotten excellent reviews from people in our church chilli cook off. This is my new go-to chilli recipe.
Great taste but I only added half of the spices and then took a taste. Good thing or I would have had to throw the whole pot out since we are not hot spicy people. Will save the rest for the next batch as it was great.
The BEST chili I've ever made! I followed the recipe word for word and it came out GREAT! I'm not exactly a wiz in the kitchen and I had no issues with the recipe and feel like I could make this for guests! My family loved it and it's even better the next day! I used Sierra Nevada for the beer.
I have tried many chili recipes and this one is one of the easiest and the taste is simply superb. I added 14 oz tomato sauce instead of 7 oz and cooked longer than the direction indicated. The chili was good the first day but by the second day it was sublime.
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