![Classic Beef Chili Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/hpHQZXYsP77mR7OujeHBvJMKu2E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-beef-chili-recipe-FT-BLOG1019-34a65696ed73447caa2668df7a101060.jpg)
This is a great classic chili to keep in your back pocket for game day meals or anytime you want a hearty bowl to warm up on a cool fall or winter day.
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 peppery Syrah, such as Gramercy Cellars Lower East, to complement the mild, fruity flavors from the ancho chili powder in the chili.
Ingredients
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2 tablespoons olive oil
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2 cups chopped yellow onion (from 1 large onion)
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1 cup chopped poblano chile (from 1 chile)
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8 garlic cloves, minced
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3 pounds 90/10 lean ground chuck
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1 (6-ounce) can tomato paste
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1/3 cup ancho chile powder
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2 tablespoons ground cumin
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1 tablespoon kosher salt
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1 teaspoon black pepper
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1 teaspoon fresh thyme leaves
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1 teaspoon chopped fresh oregano
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2 (15-ounce) cans dark red kidney beans, drained and rinsed
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1 (15-ounce) can black beans, drained and rinsed
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1 (28-ounce) can crushed tomatoes
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2 cups lower-sodium chicken broth
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1 (12-ounce) bottle of beer
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Shredded cheddar cheese, for serving
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Sliced jalapeño chiles, for serving
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Sliced radishes, for serving
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Sour cream, for serving
Directions
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Molly Bolton
Gather the ingredients.
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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.
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Molly Bolton
Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
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Molly Bolton
Drain beef mixture well and return to Dutch oven over medium-high.
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Molly Bolton
Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
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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.
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Molly Bolton
Serve chili with desired toppings.
![Classic Beef Chili](https://www.foodandwine.com/thmb/9ePFD7xdhsalqXU8X89D47ClA9s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-beef-chili-hero-FT-RECIPE1222-ea6140c2da874fbdbdc2da86a037d882.jpg)
Molly Bolton