Rich Ground Beef Chili with Stout Ale
This hearty, richly seasoned ground beef chili is less than two hours away when you make it on the stove top and a bit longer if you choose to use your slow cooker. Chipotles in Adobo impart a subtle spicy-smoky flavor and a traditional stout ale infuses the chili with malty sweetness and earthy depth.
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Servings: 8 servings
Ingredients
- 3 lbs ground chuck beef*
- 1.5 tablespoon olive oil or vegetable oil or as needed
- 1 yellow onion diced small
- 1 large carrot grated
- 1 jalapeno seeded, ribs removed and diced small
- 5-6 garlic cloves minced
- 12 oz dark beer stout, porter or dunkel
- 2 tablespoon tomato paste
- 3 tablespoon chiles in Adobo diced
- 2 tablespoon chili powder or to taste
- 1 tablespoon brown sugar
- 2 teaspoon cumin
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 1 15 oz can pinto beans, rinsed & drained
- 1 15 oz can kidney beans, rinsed & drained
- 1 15 oz can crushed tomatoes
- 1.5 cup beef broth
Instructions
- In a Dutch oven or a heavy bottomed pot over medium-high heat add half of the oil and brown half of the ground beef breaking it up with a wooden spoon so it crumbles. Once nicely browned, about 3-4 minutes, scoop it out with a slotted spoon and repeat with the rest of the beef. Remove all the beef, lower the heat to medium and carefully scoop out most of the rendered fat but 1 tbsp.
- Saute the diced onion until it just begins to turn golden, then add the carrot, jalapeno and garlic. Saute another minute and add back all the browned beef. Mix together.
- Add the dark beer and stir.
- Add the tomato paste, chipotles in Adobo, cumin, chili powder, kosher salt and black pepper and brown sugar. Stir well.
- Add the pinto beans, the kidney beans and the crushed tomatoes. Finally, add the beef broth and give a good final stir.
- Bring to a gentle boil and then reduce the heat to low. Cover with lid and simmer for about an hour, or until the beef is very tender. Periodically give the chili a stir and if it appears that it can use a bit more beef broth add some.
- When the ground beef has become tender to your satisfaction, turn off the heat and allow the chili to sit for a couple of minutes uncovered. Taste and season as needed. Serve with sour cream, thinly sliced green onions, shredded cheddar and pickled jalapeno slices.
Notes
*If you use 80/20 blend you will need half the oil because the beef will render its fat and for the second batch you brown you won't need oil. The 80/20 blend tends to taste richer because it absorbs the flavor of its own fat and carries it into the broth. You will need to spoon out most of the rendered fat before you proceed with the recipe.
To Make This Chili in Slow Cooker
Complete the beef browning and aromatics saute steps in a large, deep pan on the stove top. Then transfer the aromatics to a pre-heated slow cooker, add in the ground beef, follow with the beer and stir, add the flavorings, the beans, tomatoes and beef stock and stir again. Cook on the low setting for about 6 hours (or until beef is really tender) or on the high setting for about 3 hours (or until the beef is tender).
Optional Ingredients to Consider Adding
corn - about a cup frozen or canned (drained), add towards the end of the simmering time; cocoa powder - add 1 tablespoon along with the other spices for noticeably deep, complex notes; dried Mexican oregano - about 2 tsp, when you add the other spices; black beans - substitute for the kidney beans or add as extra; heavy cream - about ¼ to ⅓ cup if you want to chili to feel extra rich and creamy, add along with the beef broth
