Enjoy this dish on its own, over rice, in tacos, nachos or quesadillas, or even as a taco bowl. This recipe makes a big batch, so feel free to cut it in half if you don’t want leftovers. But honestly, who doesn’t want leftover chili?
Serves 6-8.
Ingredients
- olive oil
- 1 yellow onion, chopped
- salt
- 6 cloves of garlic, minced
- 2 pounds lean ground beef (I use 85/15.)
- 2 tablespoons chili powder
- 1 tablespoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons tomato paste
- 1/2 a beer (I use whatever is in the house, which is usually Stella or Modello. Any pale lager or pilsner is fine. The second half is for you. Cheers!)
- 3 cups low sodium beef broth
- 1 (15 ounce) can black beans, drained and rinsed
Suggested toppings
- chopped tomato
- shredded cheddar cheese
- shredded romaine
- sour cream or Greek yogurt
- chopped avocado
- fresh cilantro
Method
In a dutch oven or a large skillet, preheat a couple tablespoons of olive oil over medium heat. When the oil is shimmering, add the onion, season with salt and cook until softened, about five minutes. Stir in the garlic and cook an additional minute. Push everything to the side of the pan.
Season the ground beef with salt and place salty side down into the pan. Add the chili powder, cumin, cinnamon, crushed red pepper, garlic powder and onion powder and use your spoon to break up the meat and incorporate the spices. Once the meat has browned a bit, stir in the onions and garlic from the side. Add the tomato paste and cook another minute or two. Stir in the beer and reduce by half. Add the beef broth and bring to a bubble. Reduce the heat to low, cover and simmer for one hour, stirring occasionally. Remove the lid and continue cooking for 30 minutes. You might need to increase the heat slightly to maintain the simmer. Add the beans and cook until the beans are tender and the chili has thickened, about 30 more minutes. Serve with your choice of toppings.
