The best chili I have ever made! It is bold, satisfying, and so flavourful making it a perfect winter comfort dish you will want to make again and again.
With the chilly temperatures this time of the year, this calls for a bowl of chili that has just the right heat to take those chills away. This easy chili recipe can be made in minutes, and while it slowly simmers, is a good time to relax after a busy day.
Good to know
Chili is a recipe you can experiment with different ingredients. This chili I added white beans instead of kidney beans for a change. I also, decided to add beer to give it a bold, rich and earthy flavour. I was so impressed with the outcome. I would definitely recommend it. To note the alcohol diminishes considerably when cooked.
Chili’s, stews and sauces actually have been better flavour the longer it’s simmered and even better the next day! If you have noticed, leftover chili tastes so good the day after. This allows all the ingredients to mellow and becomes more concentrated which enhances the flavours. So make a huge pot and enjoy it for days after, or freeze a batch.
Recipe ingredients:
- Lean Ground Beef: select a lean ground beef
- Extra virgin olive oil
- onion
- garlic
- carrots or red pepper
- chili powder
- cumin
- oregano
- salt
- crushed tomatoes
- kidney beans or white beans
- beer: I added Sleeman Clear
- beef broth
- water
- tomato paste
- red pepper chili flakes
- sour cream, cheddar cheese, parley or cilantro for garnishing
Making this delicious chili
There is two ways to start this chili, you can begin by sautéing the onions and garlic or brown your meats. Either way is acceptable. I started with onions and garlic, then I added the meats.
Once the carrots or red pepper is diced, then add it the pot. There is no reason you can’t add both.
Stir in your seasonings and allow them to simmer for a minute to release the flavours.
Now, add all your liquids, tomato paste and red pepper chili flakes. Simmer for a minimum of one hour.
Simple Beef and Chorizo Bean Chili
Equipment
- large skillet or sauce pot
Ingredients
- 1 lb lean ground beef
- 2 - 6 inch links chorizo sausage, casing removed
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 medium carrot, diced (can substitute with 1/2 red pepper, diced)
- 11/2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 1/2 tsp Himalayan salt
- 1 14 oz (398 ml) can crushed tomatoes
- 1 14 oz (398 ml) black beans, rinsed and drained
- 1 14 oz (398 ml) white beans, rinsed and drained
- 1/2 cup good quality beer
- 1 1/2 cups beef broth
- 1/2 cup water
- 1 tsp tomato paste
- pinch of red pepper chili flakes
- garnish with sour cream, cheddar cheese, parsley (cilantro)
Instructions
- In a large skillet or sauce pot over medium heat, add olive oil, then add onion and sauté until soft and transparent, about 3 minutes, then add and sauté garlic for about one minute.
- Remove the casing from the chorizo and add to pot with ground beef and brown until completely cooked. Stir red pepper (or carrots), chili powder, cumin, oregano and salt, and cook for about a minute to blend seasonings. Add the crushed tomatoes, black beans, white beans, beer, beef broth, water, tomato paste and red pepper chili flakes.
- Set the temperature at a low simmer. Cover partially, and cook for a minimum of one hour, stirring occasionally. If you like your chili thick, remove the lid and this will allow some of the liquid to evaporate.
- Top with your favourite toppings. Enjoy with homemade biscuits or crusty bread.
Nutrition
How to make this recipe:
In a large skillet or sauce pot over medium heat, add olive oil, and sauté onion for about 3 minutes then sauté garlic for about one minute. Add to pot with ground beef and brown until completely cooked.
Stir red pepper (or carrots), chili powder, cumin, oregano and salt, and cook for about a minute to blend seasonings. Add the crushed tomatoes, black beans, white beans, beer, beef broth, water, tomato paste and red pepper chili flakes. Set the temperature at a low simmer. Cover partially, and cook for a minimum of one hour, stirring occasionally. If you like your chili thick, remove the lid and this will allow some of the liquid to evaporate.
After one hour of simmering, you should notice the liquids have evaporated a little and the chili has a thicker consistency. If you prefer a thicker chili, continue cooking for another 20-30 minutes.
Enjoy this flavourful chili dish with your favourite toppings, which can include cheddar cheese, sour cream, parsley or cilantro. I have always enjoyed crusty bread or homemade biscuits with this chili.
