Richard Espy

Meaty Meat Chili

A hearty and flavorful chili packed with tender beef, bold spices, and a hint of dark beer. Perfect for cold days or feeding a crowd.

Prep Time: 30 minutes

Cook Time: 6 to 10 hours

Servings: 8-10

Ingredients

  • 4 pounds beef stew meat
  • 1 pound lean ground beef
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 4 garlic cloves, minced
  • 3 (14 1/2-ounce) cans diced tomatoes, undrained
  • 4 (8-ounce) cans tomato sauce
  • 1/3 cup chili powder
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground red pepper
  • 1 bay leaf
  • 1 large bottle of dark beer
  • 1 Anaheim chili, chopped (more chilies for extra heat, optional)
  • 2 cups water (optional)
  • Toppings: sour cream, shredded cheddar cheese, chopped green onions

Equipment

  • Dutch Oven

Instructions

  1. Brown the Beef Stew Meat: In batches, brown the 4 pounds of beef stew meat in a large skillet over high heat. Set aside.
  2. Brown the Ground Beef: In a large Dutch oven, brown 1 pound of lean ground beef over medium heat.
  3. Combine Meat, Onions, and Garlic: Add the browned stew meat, 2 chopped onions, and 4 minced garlic cloves into the Dutch oven with the ground beef. Cook together for a few minutes until the onions start to soften.
  4. Caramelize the Tomatoes: In the same skillet used to brown the stew meat, add the undrained 3 cans of diced tomatoes. Cook over high heat for about 5 minutes until the tomatoes start to caramelize and become fragrant. Stir frequently to prevent burning.
  5. Add the Tomatoes and Spices: Pour the caramelized tomatoes, 4 cans of tomato sauce, and all the spices (1/3 cup chili powder, 3 tsp salt, 1 tsp pepper, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp ground red pepper, and 1 bay leaf) into the Dutch oven with the meat mixture.
  6. Add the Beer and Chili: Pour in 1 large bottle of dark beer and add 1 chopped Anaheim chili (or more chilies if more heat is desired). Stir everything together until well combined.
  7. Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the Dutch oven, and simmer for 6 to 10 hours. (You can stir in 2 cups of water if desired, then let the chili cook overnight.)
  8. Remove the Bay Leaf: Before serving, remove and discard the bay leaf.
  9. Serve: Ladle the chili into bowls and serve with toppings such as sour cream, shredded cheddar cheese, and chopped green onions.
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