Classic Chili Recipe

This chili recipe is bold, hearty, and packed with layers of flavor. It starts with toasted spices, rich ground beef, and a deep, savory base that gets even better with beer and a touch of unsweetened cocoa powder. The beer adds depth and enhances the chili’s rich, smoky notes, while the cocoa rounds out the flavors without making it sweet. Simmered low and slow, this chili thickens beautifully, making it the perfect cozy, comforting meal. Serve it with plenty of cheddar cheese, sour cream, green onion, and a squeeze of lime for the ultimate bowl of comfort.

Ingredients:

Firehook Crackers

2-3 tbsp olive oil

1 yellow onion, diced

1 large jalapeño, diced (seeds removed for less heat)

2 tbsp chili powder

1 tbsp chipotle chili powder (optional—can use 3 tbsp regular chili powder)

2 tbsp cumin

1 tbsp smoked paprika 

1/2 tbsp oregano

1 tsp garlic powder

1 tsp onion powder

1 tbsp sugar

½ tbsp black pepper

1/2 tbsp unsweetened cocoa powder

1-2 tsp salt (to taste)

1 tsp mustard powder

A few dashes of cayenne

1 lb lean ground beef

4.5 oz tomato paste

6-8 garlic cloves, minced (to taste)

12 oz beer (lager, amber, stout)

1 cup beef broth (omit if you want a thicker chili)

8 oz tomato sauce

14.5 oz fire-roasted diced tomatoes 

4 oz diced green chilies, hot or mild

1 (15.5 oz) can pinto beans

1 (15.5 oz) can kidney beans

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar 

Bay leaf

Toppings: shredded cheddar cheese, sour cream, green onions, lime

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and jalapeño and sauté until softened, about 3-5 minutes.

2. Stir in all the spices (chili powder through cayenne) with another touch of oil, toasting them for a couple minutes. 

3. Clear a center in the pan and add another touch of olive oil. Add ground beef and let it sit untouched for a couple of minutes to develop a crust. Flip, break it up, and continue browning until cooked through.

4. Clear a center in the pan and add the tomato paste. Let it caramelize in the pan for a minute before stirring with the rest. 

5. Add in the minced garlic and cook for another 30 seconds.

6. Deglaze with the beer, scraping up any brown bits from the bottom of the pot. Then pour in the beef broth, if using, and stir. 

7. Stir in the tomato sauce, tomatoes, green chilies, beans, worcestershire, and balsamic vinegar. 

8. Throw in the bay leaf and bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for at least an hour, stirring occasionally. (Partially cover if you want a thinner chili)

9. Taste and adjust seasoning if needed. Serve with cheddar cheese, sour cream, green onions, lime, and Firehook Crackers!

Prep Time: 10-15 minutes

Cook Time: 1-2 hours

Servings: 6-8