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I love soups and chili’s this time of year, and this is one of my favorites.  It has ground beef and beef stock so it tastes super hearty, but there are lots of veggies and beans mixed in for added nutrition so you don’t feel overly guilty about putting cheese and sour cream on top of it.

This is a SUPER great make-ahead: it’ll keep in the fridge all week, so make a big pot on Sunday and let people eat as they come and go!

This chili will make 8-10 servings, depending on how hungry the peeps you’re feeding are.

  • 1 lb ground beef
  • 1 rib celery
  • 1 green pepper
  • 1 medium carrot, or a handful of baby carrots
  • 1 medium onion
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon (or more!) crushed red pepper
  • 1 cup beer
  • 2 tablespoons worcestershire sauce
  • 2 medium cans (14.5 oz) kidney beans and their juices
  • 2 medium cans diced tomatoes in juice (or crushed, or whole….whatever)
  • 2-4 cups beef broth

First, heat a large pot to medium-high heat and grab yer beef.  If you have time, get the beef out of the fridge 30 minutes or so before you start cooking – room temperature beef browns better!  If you don’t have time, don’t worry about it.

When the pot is hot, toss the beef in the pot with a drizzle of olive oil.

Using the back of a spoon, break up the meat as it browns.

Excellent.  You should hear a sizzle.  While the meat is browning, finely chop (or largely, if you like chunkier chili) the veggies.   Leave the garlic and carrot whole – you can grate them right into the pot for even more texture!  If you don’t feel like grating don’t – I don’t care!

Excellent.  When the beef is very crumbly and browned and your kitchen smells great and your dogs are drooling, add in the veggies.

Yum!  I really like this chili because you get a lot of beef flavor without a lot of beef fat, which is key this time of year!  Stir the veggies around for 3 minutes until they start to soften, and gather up your other ingredients.

When the veggies soften, add the tomato paste and spices.  Turn the pan down to medium or medium low at this point too – we don’t want anything to burn!

Stir the spices into the veggies and beef for 90 seconds or so, then add the Worcestershire sauce…

…and dump in the expensive, flavorful, fancy beer.

Yum!  Now add the beans and tomatoes with their juices – the liquid adds great flavor and thickens the chili.

Now add the beef broth, just two cups at first.  Determine if you’d like more liquid or not – want a brothier chili or a thicker one?  This is totally up to you.

That looks delicious and wonderful.  Taste this to determine if you’d like to add more seasonings – a little more Worcestershire rarely hurts!  Now, turn the heat to low, cover the pot, and simmer the chili for 30 minutes to an hour – leave the lid off if you’d like to evaporate some of the liquid and thicken the chili.

And that’s it!  Top this however you’d like – I like sour cream, onions, cilantro, cheese….whatever you’ve got!  Don’t forget to make some jalapeno cornbread to go with it – it’s the perfect complement to this dish!