Meat-Lovers' Chili with Pinto Beans

  • Active Time 35m
  • Total Time 2h 30m
  • Rating ****

Serves 8

This weekend, call your friends up and invite them over! Make it a party and serve this bold, red chili with an array of help-yourself accompaniments such as shredded cheddar cheese, sour cream and chopped onions, plus sliced pickled jalapenos for those who like it hotter. Serve a creamy coleslaw and warm cornbread to accompany the chili. Offer chilled beers.


  • 2 tablespoons olive oil
  • 4 thick-sliced bacon strips, chopped
  • 4 cups chopped onions (from about 2 large)
  • 8 garlic cloves, peeled, finely chopped
  • 2 fresh jalapeno chiles, stemmed, chopped
  • 2 pounds beef stew meat, preferably chuck, trimmed, cut into 1/2-inch cubes
  • 1 pound sweet or hot bulk Italian sausage
  • Salt
  • 1/2 cup medium-hot chili powder blend, such as Gebhardt
  • 1/2 teaspoon cayenne pepper
  • 2 cans (14 1/2 ounces each) beef broth
  • 1 can (28 ounces) crushed tomatoes with puree
  • 1 bottle (12 ounces) light lager beer
  • 4 cups cooked pinto beans, from about 1 1/2 cups dried


Heat oil in heavy large enameled cast iron Dutch oven over medium heat. Add bacon and sauté until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels and reserve. Add onions, garlic and jalapeno chiles to drippings in pot and sauté 5 minutes. Add beef and sausage. Increase heat to high. Season with 1 teaspoon salt. Sauté until meat is gray and free of lumps, about 10 minutes. Sprinkle chili powder and cayenne over meat and sauté 3 minutes.

Stir in broth, tomatoes, beer and reserved bacon. Bring to boil. Partially cover pot, reduce heat and simmer, stirring occasionally, until chili thickens and beef is almost tender, about 1 1/2 hours. Stir in beans. Partially cover pot and cook, stirring often, until beef is tender, about 25 minutes longer. Season to taste with salt and more cayenne pepper and serve chili immediately.

DO-AHEAD TIP: If possible, for best flavor, make chili one day ahead. Cool, cover and refrigerate. Rewarm over low heat, stirring often. Thin if necessary with a small amount of water only after the chili is fully heated. Adjust the seasoning. Serve piping hot.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6362

nutrition information per serving

573 calories; 35g total fat; 123mg cholesterol; 813mg sodium; 26g carbohydrates; 7g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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