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Classic Beef and Three-Bean Chili

Blooming the spices in the beef fat while it browns is what separates good chili from great - the fat carries those toasted flavors through the whole pot. Beer for deglazing isn't just for show; it adds this malty backbone that plain broth can't touch.
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients

  • 2.5 lbs ground beef 85/15
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 large yellow onion diced
  • 2 jalapeños seeded and finely diced
  • 2 green bell peppers diced
  • 5 cloves garlic minced
  • 2.5 cups beef broth
  • 1 bottle or can of beer (amber ale or lager works well) 12 oz
  • 1 can diced tomatoes 28 oz
  • 1 can kidney beans 16 oz, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 2 tsp kosher salt

Instructions

  • Brown ground beef with chili powder and cumin over medium-high heat, breaking into smaller pieces.
  • Add onion, jalapeños, and bell peppers; cook 7-10 minutes until softened.
  • Add garlic and tomato paste; cook 1 minute until fragrant.
  • Pour in beer, scraping bottom of pot to deglaze.
  • Add beef broth, tomatoes, all beans, brown sugar, and salt.
  • Bring to boil, reduce heat to low.
  • Simmer uncovered 1-2 hours, stirring occasionally, until desired thickness.

Notes

For best flavor, simmer closer to 2 hours.