Ingredients

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons oregano

2 teaspoons smoked paprika

¼ teaspoon cayenne pepper

1 pinch red pepper flakes

3 lbs. boneless beef chuck, cut into chunks

Salt and pepper, to taste

1/3 cup flour

3 tablespoons olive oil, plus more as needed

12 oz. beer

2 tablespoons butter

1 yellow onion, diced

2 jalapeno peppers, diced

1 green bell pepper, diced

4 cloves garlic, minced

2 tablespoons light brown sugar

3 tablespoons tomato paste

2 tablespoons masa harina (optional)

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce

4 cups beef broth

28 oz. crushed tomatoes

10 oz. diced tomatoes with green chilies, undrained

2 bay leaves

16 oz. kidney beans, drained

Instructions

Step 1: In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Stir well and set aside.

Step 2: Pat the beef chunks dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly. Then sprinkle with flour and toss again.

Step 3: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef for 1 to 1 ½ minutes per batch, tossing occasionally to brown all sides. Avoid overcrowding to get a crisp sear. Remove beef and set aside; it will remain slightly undercooked inside.

Step 4: Pour beer into the pot and use a silicone spatula to scrape the bottom and sides, loosening browned bits for extra flavor. Let it simmer and reduce by about half, around 7 to 8 minutes. Then add butter, diced onion, jalapenos, and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Step 5: Add the remaining seasoning mix, minced garlic, brown sugar, tomato paste, masa harina if using, Worcestershire sauce, and hot sauce. Stir everything together and cook for 1 to 2 minutes to bloom the spices.

Step 6: Stir in diced tomatoes with chilies, crushed tomatoes, beef broth, and bay leaves. Bring the mixture to a boil, then reduce heat to low.

Step 7: Return the seared beef along with any juices back to the pot. Simmer gently, uncovered, for 3 to 3 ½ hours. Stir occasionally, scraping the bottom to prevent sticking. The chili will thicken as it cooks.

Step 8: When the chili has thickened to your liking, stir in the drained kidney beans and cook for an additional 10 to 15 minutes until heated through.

Step 9: Taste the chili and adjust seasoning if needed, adding more salt, brown sugar, or heat if desired. Let the flavors meld before making final adjustments.

Step 10: Remove bay leaves and serve the chili hot, topped with sour cream, shredded cheese, and fresh cilantro if you like.

Tips & Variations

For a thicker chili, you can increase the masa harina, which acts as a natural thickener.

Substitute ground beef if you prefer a quicker-cooking version, but chunks give a better texture for this recipe.

Adjust the heat level by adding more or fewer jalapenos and red pepper flakes.

Serve chili over rice or with crusty bread for a complete meal.

FAQs

Can I make this chili in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours for tender, flavorful chili.

What type of beer works best in this recipe?

A lager or amber ale with mild to moderate flavor works best to complement the chili spices without overpowering them. Avoid very bitter or dark beers for a balanced taste.