Stick-to-Your-Ribs Chili

  • Active Time 25m
  • Total Time 1h 55m
  • Rating ****

Serves 12

What makes an authentic chili, especially in the American Southwest, causes many heated discussions: beans or no beans, ground meat or chunks, mild or hot and so on. In this version, you can replace the oil with bacon fat or lard for a more savory taste. Serve with warm corn bread.


  • 5 tablespoons vegetable oil
  • 4 pounds beef chuck, coarsely ground
  • 3 large yellow onions, finely chopped
  • 2 fresh jalapeno chiles, seeded, finely chopped
  • 8 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 4 teaspoons ground oregano
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 cup chili powder
  • 2 12-ounce cans beer
  • 2 cups beef stock
  • 1 can crushed tomatoes with juices
  • 3 15-ounce cans kidney or pinto beans, drained
  • 2 teaspoons salt
  • For Garnishes
  • Sour cream, salsa, shredded sharp Cheddar cheese, chopped green onion or red onion


In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the vegetable oil. Add half of the meat and brown, stirring occasionally, until no pinkness remains, 5-7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Brown the remaining meat in another tablespoon of the oil, then drain it. Set aside.

In a 6-qt pot over medium heat, warm the remaining 3 tablespoons oil. Add the onions and saute, stirring occasionally, until softened, 5-8 minutes. Add the jalapenos and saute for 1 minute longer. Add the garlic, cumin, oregano, coriander, cinnamon and chili powder and stir until combined. Cook for 1 minute longer.

Add the reserved beef, the beer, beef stock and tomatoes and their juices and bring to a gentle simmer. Reduce the heat to medium-low, cover partially and simmer, stirring occasionally, for 1 hour.

Stir in the beans and continue simmering, uncovered, until slightly thickened, about 30 minutes. Add the salt and stir until blended.

TO SERVE: Ladle the chili into warmed individual bowls. Arrange small bowls of sour cream, salsa, Cheddar cheese and chopped onion alongside, for diners to add as desired.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2377

nutrition information per serving

497 calories; 17g total fat; 105mg cholesterol; 607mg sodium; 38g carbohydrates; 14g fiber; 46g 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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