This chili recipe is bold, hearty, and packed with layers of flavor.
INGREDIENTS:
- Firehook Garlic Thyme Crackers, for serving
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 1 large jalapeño, diced (seeds removed for less heat)
- 2 tbsp chili powder
- 1 tbsp chipotle chili powder (optional—can use 3 tbsp regular chili powder)
- 2 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tbsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sugar
- ½ tbsp black pepper
- 1/2 tbsp unsweetened cocoa powder
- 1-2 tsp salt (to taste)
- 1 tsp mustard powder
- A few dashes of cayenne
- 1 lb lean ground beef
- 4.5 oz tomato paste
- 6-8 garlic cloves, minced (to taste)
- 12 oz beer (lager, amber, stout)
- 1 cup beef broth (omit if you want a thicker chili)
- 8 oz tomato sauce
- 14.5 oz fire-roasted diced tomatoes
- 4 oz diced green chilies, hot or mild
- 1 (15.5 oz) can pinto beans
- 1 (15.5 oz) can kidney beans
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Bay leaf
- Toppings: shredded cheddar cheese, sour cream, green onions, lime
INSTRUCTIONS:
- Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and jalapeño and sauté until softened, about 3-5 minutes.
- Stir in all the spices (chili powder through cayenne) with another touch of oil, toasting them for a couple minutes.
- Clear a center in the pan and add another touch of olive oil. Add ground beef and let it sit untouched for a couple of minutes to develop a crust. Flip, break it up, and continue browning until cooked through.
- Clear a center in the pan and add the tomato paste. Let it caramelize in the pan for a minute before stirring with the rest.
- Add in the minced garlic and cook for another 30 seconds.
- Deglaze with the beer, scraping up any brown bits from the bottom of the pot. Then pour in the beef broth, if using, and stir.
- Stir in the tomato sauce, tomatoes, green chilies, beans, worcestershire, and balsamic vinegar.
- Throw in the bay leaf and bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for at least an hour, stirring occasionally. (Partially cover if you want a thinner chili)
- Taste and adjust seasoning if needed. Serve with cheddar cheese, sour cream, green onions, lime, and Firehook Garlic Thyme Crackers!
Prep Time: 10-15 minutes
Cook Time: 1-2 hours
Servings: 6-8
INSTRUCTIONS:
- Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and jalapeño and sauté until softened, about 3-5 minutes.
- Stir in all the spices (chili powder through cayenne) with another touch of oil, toasting them for a couple minutes.
- Clear a center in the pan and add another touch of olive oil. Add ground beef and let it sit untouched for a couple of minutes to develop a crust. Flip, break it up, and continue browning until cooked through.
- Clear a center in the pan and add the tomato paste. Let it caramelize in the pan for a minute before stirring with the rest.
- Add in the minced garlic and cook for another 30 seconds.
- Deglaze with the beer, scraping up any brown bits from the bottom of the pot. Then pour in the beef broth, if using, and stir.
- Stir in the tomato sauce, tomatoes, green chilies, beans, worcestershire, and balsamic vinegar.
- Throw in the bay leaf and bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for at least an hour, stirring occasionally. (Partially cover if you want a thinner chili)
- Taste and adjust seasoning if needed. Serve with cheddar cheese, sour cream, green onions, lime, and Firehook Garlic Thyme Crackers!
Prep Time: 10-15 minutes
Cook Time: 1-2 hours
Servings: 6-8
