- Prep time:
- 20 minutes
- Cook time:
- 2 hours
- 4 servings
1 out of 5
Our Classic Chili is all the things great chili should be: simple, hearty and stick-to-your-ribs good. This is also a great dish to make ahead of time and freeze for another time.
- 1 2½-pound Fresh to Market USDA Choice Chuck Roast, in ½-inch cubes
- ¼ cup chili powder
- ¼ cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon kosher salt
- 2 tablespoons canola oil
- 3 12-ounce cans of light beer
- 1 red onion, small dice
- 1 tablespoon beef base
- 2 bay leaves
- 1 can kidney beans, drained
- 1 teaspoon Tabasco
In a mixing bowl, blend the chili powder, flour, paprika, onion powder, garlic powder, dried thyme and salt. Season the beef with about half of the spice mixture and allow to marinate for at least 30 minutes.
Preheat a large pot or Dutch oven over medium-low heat. Add the canola oil and brown the beef in 3 or 4 separate batches being careful not to crowd the pan. Reserve browned beef in a bowl.
When the last batch of beef is browned, add the beers, making sure to scrape all the brown bits off the bottom of the pan. Add the onion, beef base and bay leaves and bring to a boil. Reduce heat to a simmer and add the reserved beef. Simmer for 2 hours or until the beef is very tender.
Add the beans, 2 tablespoons of the leftover spice mixture and Tabasco; use more hot sauce if you like it extra spicy.
Techniques used in this recipe:
One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%
American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%
Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%