Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total Time
2 Hours 20 Mins
Yield
6 servings

For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.

How to Make It

Step 1

Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt.

Step 2

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Ratings & Reviews

seaside725

kottesen
October 16, 2015
This recipe had nice flavors, but it was a bit too spicy for my family.  I would cut down on the jalapeno peppers next time I make it. 

steponme's Review

crusnock
September 30, 2014
This was good, not the 'best' chili I've ever had, but good. I think the beer that you use will have a lot to do with the taste of this chili; so use one you really like.

contentedgirl's Review

sma1978
September 18, 2013
This is my favorite chili recipe! Love using the stew meat instead of ground beef. Adding the beer just puts the flavors up a notch. Definitely my go to chile!

PeteSoup's Review

Sylenitta22
January 26, 2013
My wife and I enjoyed this dish a lot. It was too spicy for my toddler, though. Made it on a Friday night as it's not a quick dish to prepare. The only alteration I made was to add cheddar to the final product as we love cheese and can't get enough of it. I served this dish all by itself and I only needed one bowl to totally fill me up (this is not normal for me).

sma1978's Review

tpolen
June 10, 2012
I made this for my son's birthday party in a slow cooker after browning the meat and sauteeing the onion, garlic, and jalapeno pepper. It was delicious! My son, who is only one year old and has never wanted any of the "adult" meat that I've given him, at a ton of this beef! I used only 2 cu of beef broth and it still came out very watery so I cooked it on high with the lid off of the slow cooker for the last hour or so and it was perfect.

BeckyJL's Review

Foodie4life06
February 08, 2012
Added a 1/4 cup of brown sugar. Yum! Good solid chili! Whole family enjoyed!

EllenDeller's Review

steponme
January 02, 2012
Really loved this chili. Changes? Just 14 oz. tomatoes, cooked covered 90 minutes, uncovered around 40 more till thick. Also used smoked paprika and added a good bit of bottled habanero hot sauce. Loved all those onions that cooked down soft and sweet and practically melted into the broth. Next time, will chop a fresh habanero in with the jalapenos. Skipped the radishes and substituted FF Greek yogurt for sour cream, added sliced green onions to the cilantro and lime at the table. Delicious with a light salad of spinach, greens, oranges, and dried cranberries with a citrus vinaigrette.

ChefLaurel's Review

empressverona
March 10, 2011
One of my favorites. A must for anyone who wants a chili with some body. For extra flavor, I buy a can of chipotle peppers in adobo sauce, and I add one pepper chopped (more than that is too spicy) and two teaspoons of the adobo sauce. Cut the tomato paste down to 1 tablespoon. So delicious!

Mleigh's Review

amcrevasse
November 01, 2010
I don't know if this was any better or worse than any of the gazillion other chili recipes I have, but the guys liked it and it was easy to put together. I omitted the radishes and lime because they seemed a little wierd to me, but I did top it with the cilantro, sour cream, and avocado. The guys also added cheddar but I think it was fine without it. I served the chili with cornbread and a green salad on Saturday night and had the minimal leftovers on hotdogs for lunch on Sunday.

crusnock's Review

DClivinginVT
May 08, 2010
Based on the other reviews, I used a 14.5 oz can of diced tomatoes instead of the 28 oz can of whole tomatoes, and the chili turned out really well. The beef was tender and the proportions were right.