Finally…the perfect chili. :)

It’s taken years. And every time I tried a new recipe, suitNtie would have one teeny, tiny little comment on how to improvement. I made chili in advance for the current meal plan by making it last night (because really, chili only improves as it sits), and got the following text from suitNtie at work, eating chili for lunch:

“Chili is stupid good.”

Success! The resulting chili is a melting pot (ha!) of several recipes I’ve tried over the years, but closest to the Lone Star recipe here on the site, with several modifications.  I recommend making this ahead, like the night before.  The flavor will only be enhanced by sitting overnight in your fridge. 🙂

Now, to find the perfect cornbread….

The Kitchen’s Perfect Chili

3 Tbs Olive oil
3 lb ground beef, 93% lean
1 1/2 tsp salt
1 tsp Black pepper
*2 ea yellow onions, minced
*2  Jalapeno pepper, minced, leave seeds in
*3  Chipotle chilies in adobo, minced
*6 ea Cloves garlic, minced
4 Tbs dark Chili powder (if you have it, use 2 tbsp. reg Chili powder and 2 tbsp. Ancho Chili powder- it’s a nice flavor)
1 Tbs Paprika
1 Tbs Ground cumin
1 Tbs Dried oregano
14 oz Can diced tomatoes with juice (you may need to chop these up a little smaller- my diced tomatoes were huge)
12 oz Shipyard Export beer
2 Tbs lime juice
3/4 cup Beef broth, low sodium

***I dump all items with an asterisk into my Vitamix and mince the heck out of them.  We were going for a reasonably smooth chili, not a rustic looking one, with the flavors extremely even throughout.

In a large stockpot , heat oil over medium-high heat. Season beef with salt and pepper and add to pot. Cook until browned on all sides, stirring frequently. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up any browned bits that have accumulated on bottom of pot.

Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally. Serve hot. Ladle chili into bowls. We recommend more sliced jalepenos on the top, but you may find this recipe to be hot enough as is.

This chili freezes beautifully.  This recipe filled four tupperware bowls, in dinner sized portions.

2 comments
  1. Sounds great. Chili is one of my specialities and go to’s and has been a family go to for years (yes, Irish and chili mix…lol)

    This sounds like a great recipe plus big thumbs up for using both jalapeño and chipotle peppers. My mouth is watering just thinking about it 🙂

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