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Chili Recipes with Beef — The Frugal Chef



Of all the chili recipes with beef this is my absolute favorite. This is a very flavorful meal with super tender beef. It is also very spicy.

Although I make this in two steps and in two days it is not necessary to do so. I like braising the beef and then letting it sit overnight so that all the flavors meld with each other. But, no worries. If you want to finish this the same day you start you can absolutely do so.

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Serves twelve
3 pounds chuck beef, diced
2 medium yellow onions, finely chopped
5 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped
3 Tbs. chili powder
1 tsp. chipotle powder
1 tsp. cayenne pepper
1 Tbs. ground cumin
Pinch of ground cloves
12 oz. dark ale
2 cups beef broth
2 sticks cinnamon
2 bay leaves
30 oz. can kidney beans, drained and rinsed
Olive oil, salt and pepper
Finely chopped seeded tomato, finely chopped red onion, jalapeño rings and sour cream for garnish

• Heat some olive oil in a large braising pan. Add the onions and cook, stirring occasionally, until they start to brown – 8 to 10 minutes. Add the garlic and jalapeño and mix well. Cook for an extra 5 minutes.

• Remove from pan and set aside. Wipe your pan.

• Add more olive oil and heat. Add the beef and brown evenly on all sides. Work in batches so you do not overcrowd your pot. Set meat aside.

• Return the cooked onions to the pot. Add the dry spices and mix well. Cook for 1 to 2 minutes until fragrant. Add the beer and 1 cup beef broth. Return the beef to the pan. Mix well. Add the cinnamon and bay leaves. Season with salt and pepper. Bring our beef to a boil, cover, reduce heat and simmer for 3 ½ hours. (If finishing tomorrow, cool down completely and refrigerate – heat up again the next day.)

• Remove the cinnamon and the bay leaves. Add 1 more cup beef broth and the kidney beans. Cook for 15 to 20 minutes and serve. Garnish with chopped tomatoes, red onion, jalapeño rings and sour cream. Enjoy!

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43 Comments

  2. The Frugal Chef

    Thank you very much for stopping by and for such a constructive comment. You have no idea how amazing this chili is. I can imagine that you are used to opening a can of it and having it immediately. Awesome! Have a wonderful weekend!

  4. Nyterayven

    There's a term called "letting your flavors marry," which often means putting a dish in the fridge for a day or so before you finish it off. It's common for many soups and chilies. You might want to learn a little before coming onto youtube and showing the world just exactly how big of an idiot you are.

  7. Brittany Jacobs

    I showed my mom this video and she LOVED it! we had it for thanksgiving! thank you so much for taking your time out of the day to make this video.!! really loved the chilly

  9. The Frugal Chef

    I have no idea why I missed your comment but thank you very much for stopping by and sharing! I really appreciate it!

  21. M K

    I like it just because you use olive oil not BUTTER like some people who do not care bout their health

  27. zcarenow

    this video is a challenge for me considering im not a cook…im tired of wolf brand and hormel chili..their beef texture doesn't feel right.

  39. russolini50

    Looks fantastic!  One question:  Why not brown (and remove) the beef first?  Since you are browning in batches, is there any reason to sweat the veg first?  Love ALL of your stuff!

  40. russolini50

    Thanks for the response.  My question was really if there would be any reason I couldn't reverse the order of the beef / veg (not do them together).  I just typically brown the meats first, and wondered if I was missing some secret.  I'll be making this tomorrow!

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