Mom’s Perfect Chili

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Description

Smoky tomato flavors lead the way in this comforting classic. This is the perfect chili recipe in my opinion–it’s not so fancy that it’s intimidating at all, but it’s definitely a step above chili packet recipes and chili beans. Serve topped with desired garnishes, such as jalapeno, green or white white onion, cheese, sour cream, cilantro, and hot sauce.

Ingredients

  • 1 tablespoon olive oil, divided
  • 2 pounds ground beef sirloin
  • 1 large onion, diced
  • 2 medium poblano peppers, diced
  • 1 medium orange bell pepper, diced
  • 1 medium jalapeno pepper, seeded and chopped
  • 3 cloves garlic, minced
  • ¼ cup chili powder
  • 4 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • ½ (28 ounce) can tomato puree
  • 2 cups beef stock
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotle peppers
  • 3 (15 ounce) cans kidney beans, drained and rinsed

Instructions

  1. Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook
  2. crumbling with a spoon until evenly browned and cooked through
  3. about 8 minutes. Drain and set aside.
  4. Add remaining oil to the pot and return to medium-high heat. Add onion and saute
  5. stirring often
  6. until translucent
  7. about 5 minutes. Add poblano
  8. bell
  9. and jalapeno peppers and garlic; cook
  10. stirring frequently until softened
  11. about 5 minutes.
  12. Stir in chili powder
  13. cumin
  14. paprika
  15. sugar
  16. salt
  17. pepper
  18. garlic powder
  19. cayenne
  20. and oregano; cook for 1 minute. Add beer and stir
  21. scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes
  22. tomato puree
  23. beef stock
  24. chipotle pepper
  25. and adobo sauce; stir until well combined. Bring to a simmer
  26. stirring often.
  27. Stir in beef and kidney beans; return to a simmer. Cover
  28. reduce heat to low
  29. and simmer
  30. stirring occasionally
  31. for at least 3 hours.

Servings: 12

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