There are so many things that are awesome about chili, but here are my top five: 1) Chili is incredibly hearty and, even though it’s a soup, it can stand alone as a meal; 2) the texture is way more satisfying than most other soups—you don’t have to just slurp it down, you can actually chew it; 3) if it’s decent chili, it’s got serious kick and tons of flavor; 4) it’s perfect for late fall and winter fangating because it’ll heat you up with both its temperature and spice quotient; and 5) it’s easy to make ahead of time and tastes better the next day once the flavors and spices have had time to marinate in their own goodness. This chili recipe has it all—plus plenty of kick and even beer to get your tailgate going.
1 large yellow onion
2 cloves garlic, minced
1 (15-ounce) can pinto beans, drained
1 (26.46-ounce) box Pomì finely chopped tomatoes
1/2 habanero chile, seeded and very finely chopped
1 (6-ounce) can or tube tomato paste
1 (4-ounce) can diced green chiles
3/4 cup beer (I prefer dark beer such as Negra Modelo for a deeper flavor)
1/4 cup chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt, plus more to taste
Sour cream or plain Greek yogurt, for serving
Shredded Cheddar cheese, for serving
Fresh cilantro, chopped, for serving
1 (10- to 11-ounce) bag tortilla chips, for serving
How to Make It
Cook the ground beef, onions, and garlic in a large Dutch oven over medium-high until no pink remains, about 6 minutes. Drain and return to the pan.
Add all the other ingredients except those for serving. Stir well, and then bring to a boil over high. Let boil for a couple minutes, then stir, cover, and reduce the heat to low; simmer for 15 minutes. Give the chili a good stir, cover again, and simmer for another 2 minutes.
Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt
Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.