Super Hearty Chili. {Dinner Tonight: Part 1}
I hope you like a thick bowl of chili.
Uhh… because this pot contains all of this. Above and below.
Yep. Yes sirree.
Oh! And it also has beer in it.
It’s my third Fall writing this blog and oddly enough, this is my third chili recipe. But I’ve told you this little secret before… I never use a recipe for chili.
Ever. Blah blah blah, old news.
Yet here I am, semi-lying to you because technically this is the third time I’ve had to use a recipe; the other two being for my previous posts in order to share them with you.
It’s cool because I like you.
Soon after I got married, I quizzed my mom on how to make the perfect pot of chili. Over the phone she gave me a rundown of what she uses: ground beef, tomato puree, tomato sauce, tomato paste, assorted vegetables and seasonings, kidney beans and the like. Ever since, I have used a mish mash of those ingredients, give or take my own substitutions, never measuring a dang thing and tasting until it’s flavored just right.
This is my ideal way to cook anything and as far as I know, I’ve never made a “bad” pot of chili. Except for that one night last November when the lid to my salt shaker was loose and yes… it alllll went streaming down into my pot. I tried the trendy trick of adding potatoes to to soak up the salt, but uh… that didn’t really work out. Instead, I watched my 15 cups of chili swirl down the drain and then went to Five Guys for dinner.
Best burger ever.
This is one of those pots that is going to taste best after cooking all day. Use your crock pot or your dutch oven, and cook it for hours upon hours ’til the beef pulls apart and melts in your mouth. If you’re looking for an incredibly easy, “weeknight” recipe, this isn’t it. But you’re in luck – I made some easy 5-step chili last year which is much more my usual speed.
So I’m warning you: this makes a massive pot of comfort. Leave out the beans, add in some chipotles, up the cayenne or dive in and swim. Make it your own, and tomorrow I’ll share something totally dunkable and delicious to go on top of your bowl. Then after that, I’ll show you something even better. Pinky swear.
Hearty Chili
Ingredients
- 3-4 tablespoons of olive oil
- 2 pounds of beef chuck roast, cut into cubes
- 1 pound of boneless pork short ribs, cut into cubes
- 1 1/2 pounds of lean ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 4 cloves of garlic, pressed or minced
- 2 jalapenos, chopped or sliced
- 2 (28- ounce) cans of tomato puree
- 2 (28- ounce) cans of crushed tomatoes
- 1 (6- ounce) can of tomato paste
- 2 (15- ounce) cans of light red kidney beans, drained and rinsed
- 12 ounces of beer
- 5 1/2 tablespoons of chili powder
- 3 tablespoons of cumin
- 1/2 tablespoons cayenne pepper
- 1/2 tablespoon black pepper
- salt for layering flavor and seasoning
- + your favorite chili toppings
Instructions
- [I began this recipe by searing both my beef roast and the pork ribs (not the ground beef). I seasoned them both with a sprinkle of salt and pepper, then added about 1-2 tablespoons of olive oil to the bottom of my giant stock pot and seared them over high heat on all sides for 1-2 minutes, until color developed. Before I seared them, I did NOT remove the fat. Both meats were fairly lean and I found that the fat added so much flavor. None of the meat ended up tasting “fatty” in the chili whatsoever. Searing took me 4 batches, but was completely worth it and resulted in super tender meat. I removed each batch and let it drain on a paper towel while the other batch seared. This is why there is a bit of extra olive oil listed in the recipe, for searing purposes.]
- After searing the beef and pork, turn the heat on your large stock pot down to medium and add one tablespoon of olive oil. Add onions and peppers with a sprinkle of salt, and cook for 5 minutes until soft. Add garlic and jalapenos, and cook for another 2 minutes while stirring every so often. Turn the heat up to medium-high and season the ground beef with salt and pepper. Add it to the pot and crumble it with a wooden spoon, then cook it for 6-8 minutes, tossing occasionally until it browns through and the liquid cooks off.
- Turn the heat back down to medium-low and add the pork and beef roast back in, the beans, the tomato sauce, paste, and puree, and stir to combine. Add in the beer and the seasonings (chili powder, cumin, cayenne, and 1/2 tablespoon black pepper) , stirring once more. Cover and let simmer for 1-2 hours. Once that time has passed, taste the chili and determine if you would like more seasonings. I did not add in any additional salt because I layered every flavor with salt: the meats and the sauteed veggies. Turn the heat down to low and cook chili for an additional 2-4 hours, or longer.
- Will keep in the refrigerator for up to 5 days, but I recommend immediately filling a few containers to freeze.
Did you make this recipe?
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I appreciate you so much!
Three bowls for me please!
148 Comments on “Super Hearty Chili. {Dinner Tonight: Part 1}”
Made the chili today, did all the prep in a pan on the stove then transferred to my slow cooker for the day. Didn’t have enough cumin, so only added about 1 tblspn. It has turned out quite tasty, but rather sweet. I prefer my chili less sweet, but I love all of the elements to this, especially the 3 meats and the beer. What can I do to reduce the sweetness? Thanks for providing yet another excellent recipe btw! You are an awesome cook and I love your blog!
Oh I take it back! Just used last night’s chili for baked eggs this morning and it’s heavenly! the chili is perfectly balanced between sweet and spicy! I’m in love!
I made this today and it was delicious!!! I love the addition of real beef instead of just hamburger. Next time I think I’ll substitute sausage for the pork short ribs but overall a fantastic recipe! Thanks!!!
I am DYING to make this! I am actually planning on making it for our life group for our pot luck lunch this Sunday. But…I was going to make it in my slow cooker. I’m a little afraid it might be too small though…I think it’s 3.5 quarts. Do you think it’s big enough for this massive amount of deliciousness?!?!?
Melissa :-)
Yeah, this is DEFINITELY too much for 3.5 qt slow cooker. Maybe try halving the recipe?
I thought it might be. But…I’m just going to borrow my mom’s crock pot and split the recipe between hers and mine so I can make the entire batch! I want to make sure and have plenty to keep for me and my hubby so we can freeze it. That way we can make your Cheddar Chili Cornbread Pasta Bake with the lefover chili! So excited!!!
It’s starting to get cold in Atlanta, so I made this today – hands down the best chili I’ve ever had. Thank you for the recipe!!
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Not sure how I mieesed this one last year but I’m making it today! Adding in a tablespoon of peanut butter and a square of chocolate. Sounds random but makes chili amazing!
Gorgeous! My mouth is watering…YUM
Just discovered this chili recipe and can’t wait to try it this week! Seriously, I rely on your recipes so much for fun and unique dinners. THANK YOU!
To make this in the crock pot, should I just sear the meat (except ground beef) and then throw everything else in the crock pot at once?
yes! I would make sure to brown the beef too.
I just made in in the crock pot and had it cook on low for 8 hours–it was too much time, because it’s like soup. It looks like the ground beef dissolved. I’ve got it in a giant pot on the stove now trying to burn off some of the liquid in it, in hopes to salvage it. The flavor’s pretty good though. It has a nice burn to it, but not excessively spicy. :)
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Hi Jessica,
I am in process of making this chili! :) I am so excited to make it for my boyfriend for a Valentine’s day celebration. Just a quick question… I can’t fit the last can of tomato puree in my stock pot is that ok? It’s over flowing! haha
Thanks,
Kathryn
oh yes that is okay! i would just be sure to taste well before seasoning – but it should still be great. :)
Ok thanks!!
I am going to make this next week while we have family in town! How large of a stock pot did you use? Do you think my big Le Creuset dutch oven is too small?
This sounds delicious, but not sure I have a large enough pot. Would a 7 quart Dutch oven work?