This is a great classic chili to keep in your back pocket for game day meals or anytime you want a hearty bowl to warm up on a cool fall or winter day. If you are serving this chili for a crowd, go ahead and set up a buffet of toppings. Serve this chili alongside tortilla chips, cornbread, and bowls of shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. This way, each person can pick and choose their garnishes and personalize their perfect bowl of chili.
Ingredients
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2 tablespoons olive oil
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2 cups chopped yellow onion (from 1 large onion)
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1 cup chopped poblano chile (from 1 chile)
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8 garlic cloves, minced
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3 pounds 90/10 lean ground chuck
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1 (6-ounce) can tomato paste
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1/3 cup ancho chile powder
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2 tablespoons ground cumin
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1 tablespoon kosher salt
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1 teaspoon black pepper
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1 teaspoon fresh thyme leaves
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1 teaspoon chopped fresh oregano
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2 (15-ounce) cans dark red kidney beans, drained and rinsed
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1 (15-ounce) can black beans, drained and rinsed
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1 (28-ounce) can crushed tomatoes
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2 cups lower-sodium chicken broth
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1 (12-ounce) bottle of beer
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Shredded cheddar cheese, sliced jalapeño chiles, sliced radishes, and sour cream, for serving
Description
1. Ingredients.
2. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
3. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
4. Drain beef mixture well and return to Dutch oven over medium-high.
5. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano and cook, stirring often, 2 minutes.
6. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes.
7. Serve chili with desired toppings.
