Easy Beef Chili
This easy beef chili has a nice slow heat that warms everyone up. By chili rules it isn’t a traditional recipe. It is always a hit at our fall and winter parties.
Course
Main Dish
Servings
Prep Time
12
people
10
minutes
Cook Time
90
minutes
Servings
Prep Time
12
people
10
minutes
Cook Time
90
minutes
Ingredients
4
tablespoons
olive oil
5
yellow onions
medium sized, diced
6
cloves
garlic
5
pounds
ground beef
10% fat, ground sirloin or chuck
1.5
teaspoons
kosher salt
1
tablespoon
black pepper
6
tablespoons
chili powder
18
ounces
tomato paste
1.5
cups
beef stock
28
ounces
whole peeled tomatoes
we prefer the San Marzano type
24
ounces
beer
your pick of a stout, porter, or amber
6
tablespoons
apple cider vinegar
2
tablespoons
cumin
2
tablespoons
oregano
45
ounces
kidney beans
dark red, well rinsed
Instructions
Add oil and onions to a large pot. Cook until the onions become translucent about 10 minutes.
Move the onions so you have a space at the bottom of the pan. Add the garlic and cook for 30 seconds until it becomes fragrant.
Add ground chuck and stir until browned, about 10 minutes. Pour off any extra fat.
Add remaining ingredients except for the beans. Cook for 40 minutes.
Optional: Remove from heat. Refrigerate overnight.
Rinse the beans and then add them and warm over medium heat at least 30 minutes before your guests arrive.
Serve with your preference of minced green onions, shredded cheddar cheese, sour cream, corn bread, and sour dough bread.