This is one of those recipes that I have been eating my entire life – Mom’s Classic Beef Chili. It’s a no-fuss, no-frills kind of recipe. One that is so dependable that I know I can make it in a pinch and depend on it being a crowd-pleaser.
I love to jazz this up with toppings and if I am serving a big crowd, I love to ask everyone to bring their favorite chili topping as a sort of simpler potluck. I no longer need to source all the toppings. It is a conversation starter — “What topping is your favorite?” and it is less time consuming than everyone having to make a dish.
For the beer – I tend to use a cheap can of domestic beer, but if you add something with more flavor it will just translate into the dish. Adding a beer that is a bit hoppier or citrus-forward will definitely be noticed in the dish. I have done both – they taste great!
I love to serve this with – corn bread, Fritos, sour cream, green onions, red pepper, cheddar cheese, cilantro, tater tots, pickled jalapeños, fresh jalapeños, avocado, radishes, diced red onions, goldfish, crumbled bacon, tortilla chips, green peppers, limes, quest.
On an average night in our home, I generally serve with pantry staples – sour cream, avocado, cheddar cheese and a squirt of lime juice.
I hope you love this dish as much as I do, because it’s:
Done in under 1 hour
Protein – Packed
If you try this recipe, I want to hear what you think! Leave a comment, rate it, and don’t forget to tag a photo #theeternalhostess on Instagram. Enjoy!
- 2 tablespoons avocado oil
- 2 pounds ground beef (I prefer 90/10)
- 2 medium onions (finely diced)
- 3 cloves garlic
- 28 ounce diced tomatoes
- 12 oz beer (light domestic is best)
- 5 tablespoons chili powder
- 2 jalapeño (finely diced)
- 2 tablespoons ground cumin
- 2 teaspoons paprika
- 1 teaspoons granulated sugar
- salt and pepper (to taste)
- red pepper flakes (to taste)
- 15 ounces dark kidney beans
- 15 ounces white beans
- Heat avocado oil in a large stock pot over medium-high heat. Add onions and garlic. Add ground beef 1/2 pound at a time. Cook each 1/2 pound until no pink is left before adding the next 1/2 pound. Drain any extra fat.
- Add diced tomatoes, beer, chili powder, jalapeño, cumin, paprika, and sugar. Mix to combine. Increase heat to high and bring chili to a simmer. Reduce heat once simmering to low. Simmer for 45 minutes, stirring occasionally.
- Drain and rinse beans. Add beans to chili. Cook for an additional 5 minutes, or until heated through.
Serve with cheese, sour cream, diced avocado, sliced scallions and maybe a side of cornbread, Fritos, or saltines. -FREEZING –
This freezes beautifully! Just allow to thaw in the fridge overnight before serving and warm on the stove or in the microwave. If in a hurry, you can definitely microwave this to defrost. -MAKE AHEAD –
This is one of those dishes that only tastes better if you cook it the day before. Just place back on the stove and reheat over medium-low heat until the chili reaches your desired temperature.