Description
This classic homemade chili is hearty, smoky, and deeply flavorful with ground beef, beans, poblano peppers, and two types of chile powder.
Ingredients
For the Classic Homemade Chili:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 1 poblano pepper, deseeded and diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1½ tbsp chili powder
- 1 tbsp ancho chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cup beer (or substitute for more beef broth)
- 1 14oz can fire roasted diced tomatoes or crushed tomatoes
- 1 4oz can diced green chilies
- 1 (15.5oz) can kidney beans, drained and rinsed
- 1 (15.5oz) can black beans, drained and rinsed
- 1 cup beef broth
- 2 tsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp ketchup
- Splash of pickled jalapeño juice (optional)
- Salt to taste
Desired Toppings:
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Pickled jalapenos
- Crushed tortilla chips for crunch (preferably TJ’s elote corn chips!)
Instructions
For the Classic Homemade Chili:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the olive oil.
- Add the ground beef and press it into an even layer across the bottom of the pot. Let cook undisturbed for 2–3 minutes, or until deeply browned on the bottom. Flip, then break the beef into crumbles with a wooden spoon. Continue cooking until mostly browned. If there is a lot of excess grease, drain it, leaving about 2 tablespoons in the pot.
- Add the onion and poblano along with a generous pinch of salt. Cook for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize. If the pot looks dry, add another drizzle of olive oil.
- Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the tomato paste and cook for 2–3 minutes, stirring it into the beef and vegetables, until it darkens slightly and begins to caramelize.
- Add the chili powder, ancho chili powder, cumin, smoked paprika, garlic powder, and black pepper. Cook for 30–60 seconds, stirring constantly, until the spices are fragrant and well incorporated.
- Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 3–5 minutes, or until the beer has mostly evaporated.
- Stir in the tomatoes, green chilies, kidney beans, black beans, beef broth, Worcestershire sauce, brown sugar, ketchup, splash of jalapeño juice, and another pinch of salt.
- Increase the heat and bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for at least 30 minutes, or preferably 1–2 hours for a deeper flavor and thicker consistency. Stir occasionally, scraping along the bottom of the pot to prevent sticking. If the chili becomes thicker than you’d like, add a splash of beef broth, or cover to prevent more liquid from evaporating.
- Taste and adjust the salt and seasonings as needed. Ladle into bowls and serve with shredded cheddar, sour cream or Greek yogurt, pickled jalapeños, and crushed tortilla chips.
- Prep Time: 10
- Cook Time: 75
- Category: Dinner
- Method: One Pot
- Cuisine: American