The ultimate fall comfort food, chili is simple and inviting fill-you-up fare. Whether you want to serve a bowl at your next tailgate, as a simple weeknight supper or for lunch on a lazy Saturday, check out our top five chili recipes below to find the best of what beans, veggies and spices can make.
- 1 to 1½ pounds beef chuck roast, cut into 1-inch cubes
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot), casings removed and sausage crumbled
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 1 large red onion, chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 1 large yellow bell pepper, cored, seeded, and chopped
- 2 garlic cloves, chopped
- 1 7-ounce can chipotle peppers in adobo, chopped
- 1 4-ounce can chopped mild green chiles
- 1 14.5- ounce can crushed tomatoes
- 2 cups beef stock
- 1 6-ounce can tomato paste
- 1 12-ounce bottle beer
- ½ cup chili sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons cayenne
- 1 15.5-ounce can red kidney beans, drained and rinsed
- 1 8- ounce can cannellini beans, drained and rinsed
- 1 8- ounce can black beans, drained and rinsed
- Shredded Cheddar
- Sour cream or plain yogurt
- Chopped scallions
- Combine the beef cubes, ground beef, and crumbled sausage in a large Dutch oven over medium heat. Cook the meats, stirring regularly, until they are evenly browned. Drain the meat, set aside, and discard the drippings from the pan. Season to taste with salt and black pepper.
- Add the red onion, red bell pepper, yellow bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes.
- Stir in the cooked meats, the chipotles and sauce, the green chiles, tomatoes, 1 cup of the beef stock, the tomato paste, beer, chili sauce, chili powder, cumin, cayenne, and 2 teaspoons of salt. Simmer the chili, stirring occasionally for 1 to 1½ hours. If the chili seems too thick, add the remaining cup beef stock. Add the kidney beans, cannellini beans, and black beans during the last 20 minutes of cooking.
- Serve the chili in big bowls and let each person add Cheddar, sour cream, and scallions as desired.
If there’s chili then there has to be…..BEER
Amber lager and dry stouts are great matches for chili, both pair well with the heat. May we suggest:
Omission Lager Guinness Draught Stout