SaveClassic Beef Chili
Deep, dark, built-from-scratch chili with toasted whole spices, a shot of coffee, and a square of dark chocolate. Tastes like it simmered for days.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $22.00 · $2.75/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb chuck roast (cut in 1/2-inch dice; not pre-ground)
- 1 lb ground beef chuck (80/20)
- 1 tbsp kosher salt
- 4 slice bacon (diced)
- 2 medium yellow onions (diced)
- 1 piece red bell pepper (diced)
- 6 cloves garlic (minced)
- 1 piece jalapeno (minced, seeds in for heat)
- 3 tbsp ancho chile powder
- 1 tbsp cumin seeds (toasted and ground)
- 1 tbsp dried oregano (Mexican)
- 2 tsp smoked paprika
- 2 piece chipotle in adobo (minced, + 1 tbsp sauce)
- 3 tbsp tomato paste
- 1 cup brewed coffee (strong)
- 12 oz Mexican lager (one bottle)
- 28 oz fire-roasted crushed tomatoes
- 2 cup beef stock
- 15 oz kidney beans (drained, rinsed)
- 15 oz pinto beans (drained, rinsed)
- 1 oz dark chocolate (70%, secret ingredient)
- 2 tbsp lime juice (fresh, to finish)
- 1/2 cup fresh cilantro (chopped)
- 1 cup sour cream (to serve)
Instructions
- 1
Render bacon in a large Dutch oven over medium until crisp, 6 minutes. Scoop out, leave fat behind.
- 2
Pat chuck cubes very dry, season with salt. Sear in bacon fat in batches over high heat, 3 minutes per batch, until deeply crusted. Transfer to a plate.
Crowding steams the beef. Leave space so every face browns.
- 3
Add ground beef, brown hard without stirring for 4 minutes, then break up and cook through.
- 4
Add onions and bell pepper, sauté 6 minutes until softened. Add garlic and jalapeno, cook 60 seconds.
- 5
Push vegetables aside, dump tomato paste, ancho powder, cumin, oregano, and paprika into the bare spot. Toast in the fat 90 seconds until dark and fragrant — this is bloom.
Toasting spices in fat is the single biggest upgrade. Raw spices taste dusty.
- 6
Deglaze with beer and coffee, scraping every brown bit. Add tomatoes, stock, chipotles with sauce, cubed beef with resting juices, and reserved bacon.
- 7
Simmer uncovered on low for 90 minutes, stirring occasionally, until beef cubes shred with a spoon.
- 8
Stir in beans and chocolate, simmer 15 more minutes to warm through and thicken.
- 9
Off heat, stir in lime juice. Taste — adjust salt. Serve with sour cream, cilantro, and cornbread.
Lime at the end wakes the entire pot up. Chili without acid is flat.
Pairs With
Malty, not hoppy
Caramel malt complements the chile depth.
Ripe California Zin
Jammy fruit and pepper match chili's sweet-heat.
Cane sugar, glass bottle
Sweet bite balances heat; classic Texas pairing.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Outlaw country, Southern rock, and blues. Turn it up, crack a beer, fire up the grill.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Cubed chuck + ground beef gives both texture and shreds. Pure ground = baby food.
- •Make a day ahead. Chili is demonstrably better on day two.
- •Toast whole cumin seeds and grind fresh. Pre-ground is a third the flavor.
Substitutions
- beer → extra beef stock + 1 tsp molasses
- coffee → 1 tbsp cocoa bloomed in hot stock
- chipotle in adobo → 1 tsp smoked paprika + pinch cayenne
Leftovers
Refrigerate up to 5 days, freeze 3 months. Reheat low and slow.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
