• Abby Estevez

Uber Hearty Chili

Updated: Oct 12, 2020

Everyone should have a go-to chili recipe on hand as the weather begins to get chili-er, HAHA. This one is mine!

I am not promising this to be healthy and I am not promising this to be fast - but I am promising a mouthwatering and satisfying chili that will keep you coming back for more!

Uber Hearty Chili

Serves 4-6

1 tablespoon olive oil

3 slices of thick cut bacon, sliced

1 teaspoon garlic, minced (about 2 cloves)

1 large yellow onion, small diced

1 1/2 pounds 80% lean ground beef

1 teaspoon salt

1 teaspoon pepper

1 large green or red bell pepper

1 minced jalapeño, with seeds

1/2 lime juiced

24 oz diced tomatoes

12 oz of beer, a lager is preferred

1/4 cup apple cider vinegar

1/2 cup beef stock or vegetable stock

1 bay leaf

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon smoked paprika

2 tablespoons tomato paste

1 can of kidney beans

1 can of black beans

1 can of pinto beans, half will be blended to help thicken the chili

salt & pepper to taste

Garnish options: sour cream (or greek yogurt), shredded cheese, avocado, lime, cilantro

I choose to cook my chili in a big dutch oven; the reason for this, I do not have an instant pot or slow-cooker. I also love my dutch oven.

Heat up the dutch oven over medium-high heat, once warm add in 1 tablespoon of olive oil. Once the oil is hot, start by cooking up the thick-cut bacon till the edges are crispy. Keep the bacon grease will remain in the pot and provide a great base to start building the flavor. Next add in the yellow onion and garlic, cook until the onions are transparent.

Add in the ground beef and break it up as it cooks, sprinkle with a teaspoon of salt and pepper. Cook until browned.

Add in the bell pepper and jalapeño. Once combined into the meat, add in your lime juice. Mix well and allow to sit for a minute. Stir in the can of diced tomatoes, then allow to sit for another two minutes, stirring occasionally.

Pour in the apple cider vinegar, beer, and stock. Stir through a couple more times, bring heat to high and allow to come to a full boil, then boil on high uncovered for 5 minutes.

Once boiling, add in the dry seasonings; bay leaf, cumin, chili powder, cayenne, smoked paprika. Feel free to omit the cayenne, but this chili is very mild even with it!

Turn the heat down to medium and allow to simmer for 25 minutes covered.

Last to be added are the beans! Add in the full can of the kidney and black beans, then half a can of the pinto beans. The remaining half of pinto beans will need to be mashed, this will help to thicken up the chili and add more texture. Couple ways mash; add pinto beans to a blender/food processor with a tablespoon of water, OR dump in a bowl and use a masher or fork.

Once all the beans and the mashed pinto beans are in, stir well to combine and simmer for another 10 minutes uncovered. Your chili is now ready to serve! Garnish as you wish!

If you have leftovers, I recommend freezing them (good for months) in individual servings or whatever serving size would be suitable for your household. When you're ready to enjoy again, I either leave my container on the countertop to defrost on it's own - or sit it in a pot of hot water for a more expedited defrost. Toss the defrosted chili in a pot with a 1/3 to 1/2 cup of water. Bring to a boil, then turn down to a simmer till you are ready to serve.

Keep cozy and keep on cooking!

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