Classic Chili
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
768 kcal
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Course
Main Course
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Cuisine
American
Classic Chili
Description
The chili starts by creating a distinctive ground spice blend through toasting dried ancho and chipotle chiles with chili powder, cumin, and cinnamon before grinding them with crushed tortilla chips. This blend infuses the chili with smoky, warm, and layered chili notes along with a subtle cinnamon warmth and added texture from the chips.
Cooking diced onion with ground chuck until browned develops savory depth. Adding tomato paste, Guinness beer, beef stock, kidney beans, and grated dark chocolate enriches the stew, giving it complexity and balance. The cayenne pepper amount is adjustable based on desired spiciness and the strength of chili powders used.
Preparing the chili one day in advance and refrigerating overnight allows the flavors to meld thoroughly, resulting in a more cohesive and vibrant taste. It can be reheated on the stovetop or microwave and stored for up to three days. Variations on chile peppers allow some flexibility depending on availability.
Ingredients
- 1/4 cup (60ml) vegetable oil divided
- 1 large onion diced
- 2 pounds (908g) ground chuck
- 1 ounce can tomato paste
- 2 teaspoons salt fine sea salt
- 1 tablespoon garlic powder
- 2 tablespoons (26g) granulated sugar
- 3 ounce cans Kidney Beans drained
- 1 ounce bottle Guinness beer
- 2 cups (480ml) beef stock low sodium
- 1 1/2 ounces (42g) dark chocolate 70% cacao
- cayenne pepper to taste, see notes below
For the ground spice mixture
- 2 ancho chile stems and seeds removed, dried
- 2 chipotle chile stems and seeds removed, dried
- 2 teaspoons ground cinnamon
- 2 tablespoons (16g) chili powder note: if not using whole dried chiles increase to 5 tablespoons
- 2 tablespoons (14g) cumin ground
- 1/4 cup (30g) tortilla chip crushed
Instructions
For the ground spice mixture
- Remove the stems and seeds from the dried ancho and chipotle peppers. Toast the chiles in a dry pan over medium heat for 30 seconds per side or until fragrant. Remove chiles from the heat to a plate then add the chili powder, cumin, and cinnamon to the pan and toast for 1 minute stirring frequently.
- Place the peppers along with the chili powder, cumin, cinnamon, and tortilla chips into a food processor. Blend until a fine powder is formed.
For the chili
- Preheat oven to 300f and set the rack to the middle level.
- Heat a large Dutch oven to medium heat and saute the onion in 2 tablespoons of vegetable oil until soft (about 5 minutes).
- Add the ground beef and saute until browned while breaking it up with a wooden spoon (about 7 minutes).
- While the beef is cooking bloom the spice mixture. Heat a pan to medium heat and add the remaining 2 tablespoons of vegetable oil along with the prepared spice mixture. Cook for 1-2 minutes or until very fragrant. Once fragrant add a 1/4 cup of water to the pan.
- Once the beef is browned add the bloomed spice mix to the beef and continue to cook for another 1 minute stirring to incorporate.
- Add the tomato paste to the beef and cook for 3 minutes stirring well to combine. Next, add the salt, sugar, and garlic powder and mix well.
- Add the Guinness, low-sodium beef stock, and kidney beans, and bring to a boil. Once boiling, give it all a stir then turn the heat off and cover. Place the Dutch oven in the oven for 75 minutes.
- After 75 minutes remove the lid and return to the oven for another 30-45 minutes or until the chili has thickened. For a thicker chili, cook uncovered for another 30 minutes. Alternatively, place the pot on a burner and cook over medium heat until thickened to your liking.
- Remove the pot from the oven and add the chocolate, stirring to combine. Taste test the chili and adjust salt and spice levels to taste. An easy way to bring up the spice level quickly is with cayenne powder to taste. Serve in bowls topped with sour cream, diced raw onion, cheddar cheese, or whatever you like. Enjoy!
Notes
- Make chili at least one day ahead and store refrigerated to deepen and blend flavors.
- Add cayenne pepper to taste at the end to control spiciness, as chili powders vary.
- Substitute Anaheim, Pasilla, or Guajillo chiles for ancho if needed, adjusting chili powder amounts accordingly.
- Leftovers keep for up to three days and reheat well on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Calories | 768kcal | 38% |
| Carbohydrates | 75.3g | 25% |
| Protein | 45.6g | 91% |
| Fat | 30.4g | 47% |
| Saturated Fat | 10.3g | 52% |
| Cholesterol | 81mg | 27% |
| Sodium | 814mg | 34% |
| Potassium | 1620mg | 34% |
| Fiber | 17.3g | 69% |
| Sugar | 9g | 18% |
| Calcium | 121mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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