Cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes; simply squeeze them right over the pan to gently break them apart. Complete the meal with a baby kale, red cabbage, and radish salad dressed with fresh lime juice, olive oil, salt, and pepper.

Robin Bashinsky
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Credit: Jennifer Causey; Styling: Amy Stone

Recipe Summary test

40 mins
1 hr 25 mins
Serves 4 (serving size: about 1 1/2 cups chili)


Ingredient Checklist


Instructions Checklist
  • Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef.

  • Add onion, poblano pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin; cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.

  • Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Stir in oregano, salt, and tomatoes; bring to a boil. Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan from heat. Reserve 7 cups chili for Chili Potpie with Cheddar Biscuits and Chili Stroganoff.

  • Divide remaining 6 cups chili among 4 bowls; top evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.

Nutrition Facts

395 calories; fat 16.6g; saturated fat 5.3g; mono fat 8.1g; poly fat 1.2g; protein 37g; carbohydrates 24g; fiber 7g; cholesterol 95mg; iron 4mg; sodium 524mg; calcium 106mg; sugars 4g.