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

Foodie4life06's Review

December 24, 2009
I have been looking for a hearty and flavorful chili recipe for years, and this one is really delicious. I made it with the jalapeno seeds and it was spicey (exactly how I enjoy it) - definitely recommend for a cold winter evening! :)

amcrevasse's Review

February 11, 2010
Very tasty and easy, picky husband liked it too. Forgot to add the radishes at the end.

BeckyJL's Review

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

ChefLaurel's Review

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!

contentedgirl's Review

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!

empressverona's Review

January 31, 2010
Aside from the fact the recipe forgot to mention to add the beef back in (oops), my husband and I really liked this chili. We made it pretty much exactly as it said (although I ended up with a little less than 4 cups of onion and probably a bit more garlic). We also used hot smoky paprika instead of regular. I thought the toppings added to it; the radish was an interesting variation on chopped onions which usually top chili (although already enough onion, I guess, in the chili). We made jalapeno cornbread muffins to go along with it; yum. Definitely will make it again as my guess is it also freezes/keeps well.

midwestcook's Review

February 06, 2010
I gave this 3 stars, meaning "Good, solid recipe" which it is. When adding beer to the onions & garlic, (I used a bottle of Bud!) I had my doubts because at that point it looked & smelled gross! But I understand now I was just building the foundation of great flavor! After adding the beans & tomatoes and bringing that to a boil, that's when I added the seared beef back in. There was a LOT of liquid to simmer off in the chili at that point. Just keep simmering it down over low heat, stirring occasionally (making sure nothing is sticking to the bottom) until you reach your desired consistency - the beef will continue to tenderize as you simmer the liquids down - I had to simmer it for about 2 hours but I didn't mind. I also used canned chili's since I wasn't in the mood for chopping fresh jalapeno's - I'm sure the flavor would have been better but it was an OK substitute. I also loved the addition of fresh cilantro and avocado at the end! However with this being heavy on the tomato taste, I only added a tiny squeeze of lime juice at the end. It was yummy and I look forward to having more of it today!

crusnock's Review

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.

steponme's Review

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.

sma1978's Review

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.