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.
Frequently Asked Questions
What is the secret to great chili?
When it comes to making chili, it's important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient; be sure to rinse and drain the beans before adding them to the pot.
What's the best beer to put in chili?
Simmer chili in a pilsner or amber beer, depending on your preference; IPAs and stout beers won't work as well as their flavors are too strong and can make chili taste bitter. If you prefer to not use beer, swap in an equal amount of chicken or beef stock instead.
Learn More: 32 Recipes to Get Things Cooking with Beer
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.
