October brings crisp air, cozy sweaters, and the perfect excuse to simmer a big pot of hearty chili. This recipe is made for chilly evenings, football weekends, and gatherings where comfort food is always welcome. Grab your favorite mug or bowl—it’s chili season!
When the weather starts to turn chilly, it’s time to make a large pot of chili. That aroma permeates the kitchen and makes your mouth water in anticipation of what’s for dinner. I always double this recipe so I can freeze several dinners for those busy nights with no time to cook.
INGREDIENTS
- I like to use half ground beef and half ground pork. This makes this chili rich and flavorful
- Aromatics include yellow onion, garlic and jalapeno. I like to use fresh jalapeno in place of canned for a fresher flavor. If you want a spicier chili, add the seeds and ribs of the jalapeno. For a milder flavor, remove them.
- The ‘secret ingredient’ for this chili is a can of beer! Use a lager, stout, or porter for the best flavor. I used Baba Black Lager. This is optional, see NOTES for substitutes
- Spices include chili powder, ground cumin, salt and pepper
- Choose canned diced tomatoes or fresh tomatoes. And a 6-ounce can of tomato paste really helps thicken the sauce
- Beans are your choice! I used one can of kidney beans and one can of white ‘navy’ beans
SUBSTITUTIONS & NOTES
- Your protein is up to you! You can use all ground beef, all pork, or ground chicken
- You can substitute 12-ounces of beef or vegetable broth for the beer
- Beans are your choice!
- This recipe is easily doubled
- Freezes well up to 3 months
SERVING SUGGESTIONS
- Freshly grated cheddar, Colby Jack or Parmesan work well sprinkled on top
- Chopped avocados
- Chopped onion
- Crusty bread or breadsticks
Here’s another chili recipe using turkey and fresh corn that is just as delicious-Healthy Turkey Chili
The Best Ever Chili Recipe
October brings crisp air, cozy sweaters, and the perfect excuse to simmer a big pot of hearty chili. This recipe is made for chilly evenings, football weekends, and gatherings where comfort food is always welcome. Grab your favorite mug or bowl—it’s chili season!
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large jalapenos seeded and chopped
- 6 cloves garlic minced
- 1 pound ground beef
- 1 pound ground pork
- 4 tablespoons chili powder
- 4 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces beer (lager, stout, porter) *optional
- 3 15-ounce cans diced tomatoes
- 1 6-ounce can tomato paste
- 1 15-ounce can Kidney beans
- 1 15-ounce can White beans
Instructions
- Heat a large pot over medium-high heat. Add the olive oil then the onions. Stirring, until soft and translucent. Add the garlic and stir for 20 seconds
- Add the beef and pork, breaking up the meat to cook evenly. Once meat is cooked through and browned. Remove from the heat and drain the fat.
- Over medium-high heat, add the chili powder, cumin, salt and pepper
- Deglaze the pan with the beer* and let the liquid reduce for about 5 minutes.
- Add the tomatoes, tomato paste and the beans. Stir to combine. Reduce the heat to a simmer and continue to cook for another hour, stirring occasionally.
- Taste and adjust seasonings.
- Serve with shredded cheese of choice, chopped avocados, chopped onion and crusty bread on the side
Notes
- You can substitute the beef and pork for chicken, or all beef or all pork.
- You can substitute the beer for 12-ounces beef stock
- You can use any beans you wish!
- Chili is good for 3 days in the refrigerator and up to 3 months in the freezer
Nutrition
Serving: 2cups
Tried this recipe?Let us know how it was!
