Ingredients
Meats
- 1 Pound ground beef
- 1 Pound stew meat, cut into 1-inch cubes or smaller
Vegetables
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 large jalapeno
- 3 Tablespoons garlic, chopped or minced
Liquids & Canned Goods
- 16 Ounces beer (e.g., Miller Lite) or substitute water
- 28 Ounces crushed tomatoes
- 15-Ounce can kidney beans
- 15-Ounce can black beans
- Water, as needed
- 1 Tablespoon balsamic vinegar or apple cider vinegar
Seasonings & Other Ingredients
- 6 Ounces tomato paste
- 2 Tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 Cube chicken bouillon
- 2 Teaspoons garlic powder
- 2 Teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 Teaspoon black pepper
- ½ Teaspoon cinnamon
- ¼ Teaspoon cayenne pepper
- Olive oil, for searing
Instructions
- Sear Ground Beef: In a large skillet or sauté pan, heat a small amount of olive oil. Add ground beef, season lightly with salt and pepper, and sear until browned. Remove the beef from the pan and transfer it to a large soup pot, leaving any leftover grease in the skillet.
- Sear Stew Meat: In the same skillet, sear the stew meat cubes, seasoning them lightly with salt and pepper as well. Once browned on all sides, transfer the stew meat to the soup pot with the ground beef. Set aside for now.
- Sauté Vegetables and Deglaze Pan: Add a small splash of olive oil to the skillet if needed. Cook the chopped red onion, red bell pepper, and jalapeno together until they start to develop color and soften. Then, pour in the beer to deglaze the pan, scraping up any browned bits from the bottom.
- Add Spices and Tomato Paste to Meat: To the pot containing the meats, add garlic, tomato paste, brown sugar, all the spices (chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, cinnamon, cayenne), and the chicken bouillon cube. Stir well and cook over medium heat for a few minutes, stirring frequently to prevent burning and allow flavors to meld.
- Combine with Vegetable Beer Mixture: Pour the sautéed vegetables and beer mixture into the soup pot with the meat and spices. Stir thoroughly to combine all ingredients.
- Add Liquids and Beans: Add about half a cup of water, crushed tomatoes, balsamic vinegar, and both cans of beans to the pot. Mix everything thoroughly.
- Simmer the Chili: Cover the pot and let the chili simmer gently for at least 1 hour or until the stew meat is tender. Stir occasionally to prevent sticking. If desired, you may transfer the mixture to a slow cooker at this stage for longer, hands-off cooking.
- Adjust Seasoning and Consistency: After about 30 minutes of simmering, taste the chili and adjust the seasoning as needed. If too thick, add water or beer to thin it out. If too thin, thicken with masa, cornstarch, or flour to your preference.
- Serve: Once the meat is tender and flavors are well blended, serve the chili hot. Enjoy with your favorite toppings or sides if desired.
Notes
- For a thicker chili, use masa harina or cornstarch mixed with water as a thickener added during the simmering stage.
- You can substitute water for beer if preferred or for a non-alcoholic version.
- Adjust the heat by increasing or reducing jalapeno and cayenne pepper quantities according to taste.
- Slow cooker option: After searing the meats and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Allow chili to rest for at least 15 minutes before serving to enhance flavor melding.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
