Recipes Dinner Stews Chili Classic Beef Chili 4.1 (8) 6 Reviews Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends. By Robby Melvin Robby Melvin Robby Melvin is the test kitchen director at Southern Living magazine and senior recipe developer/tester for Time, Inc. Food Studios in Birmingham, Alabama. A professional chef, he can be seen demonstrating his culinary know-how on Southern Living’s YouTube cooking videos. Melvin has been responsible for developing and testing recipes at the iconic Southern publication for nearly a decade. Food & Wine's Editorial Guidelines Updated on May 21, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Caitlin Bensel Active Time: 25 mins Total Time: 55 mins Servings: 8 Jump to recipe This is a great classic chili to keep in your back pocket for game day eats, or anytime you want a hearty meal to warm up on a cool fall or winter day. It owes its layers of flavor to a clever combination of warm dried spices, fresh herbs, and a generous pour of beer and a plethora of toppings. This versatile beef chili is great ladled into bowls but also makes an excellent topping for fries, hot dogs, and even rice. Frequently Asked Questions What is the secret to great chili? When it comes to making chili, it's important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient; be sure to rinse and drain the beans before adding them to the pot. What's the best beer to put in chili? Simmer chili in a pilsner or amber beer, depending on your preference; IPAs and stout beers won't work as well as their flavors are too strong and can make chili taste bitter. If you prefer to not use beer, swap in an equal amount of chicken or beef stock instead. Learn More: 32 Recipes to Get Things Cooking with Beer Notes from the Food & Wine Test Kitchen If you're serving this chili to a crowd, go ahead and set up a buffet of toppings. Serve alongside tortilla chips, cornbread, and bowls of toppings like shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. This way, each person can pick and choose their garnishes and personalize their perfect bowl of beef chili. Make ahead Chili can be stored in an airtight container in the refrigerator for three to four days or in the freezer for up to three months. When ready to serve, reheat chili on the stove over medium-low heat. To defrost, place it in the refrigerator overnight to thaw and eat the following day. Suggested pairing Serve with a peppery Syrah, such as Gramercy Cellars Lower East, to complement the mild, fruity flavors from the ancho chili powder in the chili. Cook Mode (Keep screen awake) Ingredients 2 tablespoons olive oil 2 cups chopped yellow onion (from 1 large onion) 1 cup chopped poblano chile (from 1 chile) 8 garlic cloves, minced 3 pounds 90/10 lean ground chuck 1 (6-ounce) can tomato paste 1/3 cup ancho chile powder 2 tablespoons ground cumin 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh oregano 2 (15-ounce) cans dark red kidney beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1 (28-ounce) can crushed tomatoes 2 cups lower-sodium chicken broth 1 (12-ounce) bottle of beer Shredded cheddar cheese, for serving Sliced jalapeño chiles, for serving Sliced radishes, for serving Sour cream, for serving Directions Molly Bolton Gather the ingredients. Molly Bolton Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes. Molly Bolton Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Molly Bolton Drain beef mixture well and return to Dutch oven over medium-high. Molly Bolton Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes. Molly Bolton Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes. Molly Bolton Serve chili with desired toppings. Molly Bolton Rate It Print