Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 6 slices smoky bacon, chopped, optional

  3. 1 1/2 pounds coarse-ground sirloin

  4. 2 Idaho or russet potatoes , peeled and chopped

  5. 1 large onion, chopped

  6. 2 Fresno chile peppers, sliced

  7. 1 carrot, peeled and chopped

  8. 4 cloves garlic , chopped

  9. 2 tablespoons chile powder

  10. 1 large fresh bay leaf

  11. Kosher salt and freshly ground black pepper

  12. 1 (12-ounce) bottle beer

  13. 4 cups beef stock

  14. 1/4 cup thick Worcestershire sauce

  15. 1 (16-ounce) can baked beans

  16. 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes

  17. Scallions, thinly sliced on an angle for topping

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder , and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

  2. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce , baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.

  3. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions


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