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Beef Chili Two Ways — Beginner and Expert

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both,

.

Beginner Beef Chili

Beginner Beef Chili

Beginner Beef Chili

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

  1. In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
  2. Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

Expert Beef Chili

Expert Beef Chili

Expert Beef Chili

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

  1. Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
  2. Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
  3. Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
  4. Season the beef with salt and pepper, and saute until browned on all sides.
  5. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
  6. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
  7. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
  8. Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
  9. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
  10. Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

Around The Web
Join The Conversation
taratootie taratootie 7 years
I was about to freak out about the COCOA powder, but Bobbys chili doesnt have it... thank goodness! You would think living in Dayton, pretty close to the "Cincinnati Chili" craze I would like it. No. Any chili with chocolate or cinnamon in it gets vetoed. Immmediately. But yeah, Bobbys looks amazing! I love it with sone cheese and sour cream on top! I made boeuf bourguignon tonight, but chili is next... maybe after pumpkin soup?
jessie jessie 7 years
i love chili with sour cream!! YUM! :) i'm always experimenting when making chili...its fun and tasty...and now that the weather is getting colder...perfect!
Britney-Kayla Britney-Kayla 7 years
Ooooh that chili with sour cream looks really good. I want to try that sometime :)
Britney-Kayla Britney-Kayla 7 years
I've never tried chili with sour cream. I am definately going to try this!
gabiushka gabiushka 7 years
I find that celery and sweet peppers add a nice flavor touch to chili, besides the extra veggie serving.
Mesayme Mesayme 7 years
should be called... cheap vs. expensive chilli. I make chilli with beans all the time, I even throw in some cut green beans, pour over a little rice- whole meal right in the bowl. I can't stand worrying about food all the time and I cook nearly every single night...I make everything in 30 mins. or less!! Either way, it's better than eating out!
hippiecowgirl hippiecowgirl 7 years
Thank you! My husband just commented last night that it's getting to be chili weather, but I don't have a tried-and-true recipe. I may try this for our staycation this weekend.
ilanac13 ilanac13 7 years
i've never made chili before, and i've never really had it either since i'm not a big fan of what goes into it even when it's a veggie version, but i know that my fiance LOVES it - so i might have to share one of these with him to see if he gets inspiration.
OhFish OhFish 7 years
Just had chili last night. :drool: Girl, get those beans outta there! Beans belong in white chicken chili or soups, not real chili. ;)
OhFish OhFish 7 years
Just had chili last night. :drool:Girl, get those beans outta there! Beans belong in white chicken chili or soups, not real chili. ;)
wackdoodle wackdoodle 7 years
Well I'm glad it's National Chili Month cause I made a wicked pot of Texas Red Chili that darn near burn through my guts. So good but so painful.
wackdoodle wackdoodle 7 years
Well I'm glad it's National Chili Month cause I made a wicked pot of Texas Red Chili that darn near burn through my guts.So good but so painful.
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