Basic Chili Recipe

By johnwhorfin

Ingredients

• 2 2 2 tablespoons canola oil
• 2 2 2 pounds lean ground sirloin
• 2 2 1 cups chopped yellow onion (about 1 large onion)
• 2 2 2 tablespoons chopped garlic (2 cloves)
• 1/4 1/4 1/4 teaspoon ground red pepper
• 1 1 1 tablespoon ground cumin
• 2 2 2 tablespoons ground chili powder
• 1 1 1 tablespoon smoked paprika
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• 1/2 1/2 1/2 teaspoon kosher salt
• 6 6 6 ounces amber lager (such as Negra Modela or Dos Equis Amber Lager)
• 2 15.5-ounce 2 15.5-ounce 15.5-ounce cans no salt added dark red kidney beans
• 2 28-ounce 2 28-ounce 28-ounce cans no salt added whole peeled tomatoes
• Toppings: fresh cilantro leaves, queso fresco, sliced avocado, lime wedges
• 314 314
• 9g 9g
• 2g 2g
• 4.3g 4.3g
• 1.7g 1.7g
• 33g 33g
• 28g 28g
• 12g 12g
• 7.7 7.7g 7.7g
• 0g added sugars 0g
• 6% 6% DV
• 15% 15% DV
• 314 314
• 9g 9g
• 2g 2g
• 4.3g 4.3g
• 1.7g 1.7g
• 33g 33g
• 28g 28g
• 12g 12g
• 7.7 7.7g 7.7g
• 0g added sugars 0g
• 6% 6% DV
• 15% 15% DV

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add half of the oil, swirling to coat the skillet. Add ground beef, and cook until browned (drain fat if needed), about 6 minutes. Set aside.

Step 2

Heat a large dutch oven over medium-high heat. Add the remaining oil, then add the onions and garlic. Reduce heat to medium and cook until softened, about 3 minutes. Stir in the spices, salt, and pepper. Cook until fragrant, about 1 minute.

Step 3

Add beef, beans, and beer, scraping pan to loosen browned bits. Cook until beer is slightly reduced, about 1 minute.

Step 4

Stir in tomatoes and juice from the can (try this hack to avoid a mess: instead of a spoon, use kitchen shears to gently break up the tomatoes); bring to a boil. Reduce heat, cover, and simmer for 45 minutes to an hour. Let cool and top with desired garnishes.

Chef's Notes

Slide the ground beef straight from the package into the hot skillet. Brown the beef as is on both sides (it sounds a bit odd, but trust us!), then break it up. It browns more easily as a whole mass, as opposed to smaller chunks.