Yield
4 servings (serving size: 1 1/2 cups)

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.

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.

Ratings & Reviews

CV91915's Review

Cbyrdie
January 13, 2010
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.

dreamc76's Review

nwilker
January 18, 2011
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!

BakingLibrarian's Review

Candy
December 24, 2008
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!

flambe99's Review

bibimu
November 17, 2010
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.

Cavldr's Review

Koldriana
August 26, 2009
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.

wilso132's Review

wilso132
February 04, 2011
We really liked this recipe..especially because it didn't take that long to make it. We added a lot more of the spices and added tobasco and others to make it a little more spicy.

Koldriana's Review

Susan1947
November 15, 2012
N/A

ca1allicat's Review

raquel46
February 09, 2009
Was an ok recipe but there are many more great chili recipes that I would rather make.

corinneja's Review

Belanos
November 20, 2008
I make this recipe regularly, but I add a pinch of cayenne pepper and double the amount of cornmeal, to thicken it a bit more. It makes a great weeknight meal with cornbread.

Kellykel's Review

dreamc76
April 03, 2013
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.