Happy Thursday, friends! I hope you’re having a wonderful week! I’ll be honest with you, I wanted to share this recipe with you in August, but I felt like that felt a tad too aggressive with it still being summer. Ha! This post was scheduled for later in the month, but I had SO many requests for this recipe after I posted about it the other day, so I pushed it to today! We’ve been making this chili for years and it’s hands down our favorite! We love it and the kids love it, so that is a win win in my book! It’s become a bit of a fall tradition for us. We love to eat it during the cooler fall days, while football is on the tv. Since college football started this past weekend, despite the crazy heat outside, we decided to push through and make chili. It’s always such a comfort food and it was much needed this weekend! Here is the much anticipated best chili recipe ever!
The Best Beef Chili Recipe
*recipe adapted from here
The Best Beef Chili Recipe
You will love this beef chili recipe, a family favorite perfect for Fall!
Ingredients
- * 5 Tbs. vegetable oil
- * 3 lb. ground beef
- 3 large yellow onions finely chopped
- 8 garlic cloves minced
- 1 jalapeño chile seeded and finely chopped
- 1/2 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. ground oregano
- 2 tsp. ground coriander
- 1 1/2 cups lager-style beer
- 2 1/2 cups beef stock
- 1 can 28 oz. crushed tomatoes
- 1 can 15 oz. kidney beans rinsed and drained
- 1 can 15 oz. pinto beans rinsed and drained
- Salt and freshly ground pepper to taste
Instructions
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In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
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In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
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Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
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Add the kidney and pinto beans. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.
Are you as ready for fall as I am? Crank up the AC and make this chili this weekend! Have a great day, friends! XO!
