Classic chili is magic. You add a bunch of goodies to a single pot, simmer for a bit, and the final result transcends its individual ingredients! This classic chili recipe combines sensational things like beer and coffee with your more traditional chili seasoning and beans for a deeply flavored chili that will taste as everything chili should be.
I have to tell you I adore chili. So, you can bet, not only do I make it often, I make lots of varieties! If you’re like me and want to try a few of my other fav’s check out my turkey chili or white chicken chili. I’ve been making both of these going on over 20 years so you know the recipes are tried and true.
How about a recipe that’s guaranteed to put a smile on everyone at the dinner tables’ faces? Frito pie. If you haven’t tried this, you’re not quite livin’ yet!
There’s nothing better than settling down with a big steaming bowl of chili when the weather’s cold. This classic chili recipe will warm you inside and out!
- Perfect, classic chili flavor (imho)
- Family favorite
- Versatility — goes great with dozens of toppings!
- Dark Beer: Chili is all about those deep, developed flavors, and what more developed flavors can you get than in beer? Grab your favorite dark beer — or, if you don’t have one, use a stout — and once you taste the final result, you’ll never make chili without it again!
- This is the secret ingredient that a lot of award-winning chili recipe victors swear by. The alcohol burns of and there is absolutely no recognizable beer flavor in the finished chili.
- Coffee: Another unusual ingredient that will make ALL the difference! Cooking with coffee adds so much complexity to flavors. You can either use brewed coffee or instant — but again, don’t shy away from this ingredient!
- It brings so much to the final dish and, as with the beer, there will be no coffee flavor in the chili. You can even use decaf if you’d like.
- Beef: This classic chili recipe is a BEEF chili recipe! I use 80/20.
How Long Can You Keep This In The Fridge?
Let your chili cool, then pop it in an airtight container and store up to four days in your fridge. I actually love second-day chili best — the flavors and spices get even more time to develop!
Can You Freeze This?
Yes! This classic chili recipe makes a great freezer meal. Let cool completely, then store in an airtight container and freeze for up to six months.
To thaw, let it come to temp in the fridge overnight, then just reheat and eat! Typically, I store individual servings in resealable 1-quart plastic bags. Freeze them flat for easy and efficient freezer storage.
There’s only one way to serve this classic chili recipe: with CORNBREAD!
You can’t go wrong with classic Southern cornbread. Fluffy, only a little sweet, and excellent at soaking up chili, this is a true chili dinner treat!
Or make things a little SPICY with my jalapeno cornbread! This is a snap to make and gives your chili a perfect balance of heat.
My classic chili recipe is open for variation! Let’s see what changes we can make:
- Omit the beans. Leave out the beans for true Texas chili! My girlfriend Kalynn always cuts down on the beans.
- Cook this in an instant pot. Like I said above, save time by using an Instant Pot just like you would with my Instant Pot white chicken chili or Instant Pot turkey chili.
- Cook this in a crockpot. Let your chili simmer all day just like you would my Crockpot white chicken chili or my Crockpot chicken chili!
Want even more chili recipes? Winter is coming!
- 2-4 tablespoons olive oil
- 1 1/2 pounds ground beef 80/20
- 1 1/2 cups yellow onion diced
- 2 red bell pepper diced
- 2 jalapeno pepper stemmed, seeded and finely chopped
- 10 cloves garlic chopped
- 1/2 tablespoon salt
- 2 (12-ounce) bottles dark beer
- 1 cup strong brewed coffee
- 4 (15-ounce) cans pinto beans drained a bit
- 2 (14.5-ounces) cans petite diced tomatoes
- 1 (12-ounce) can tomato paste
- 1 (4-ounce) can Ortega chiles chopped
- 3 tablespoons dried chili powder
- 1/2 tablespoon smoked paprika
- 2 tablespoons dried ground cumin
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- Brown ground beef in a dutch oven in 1 tablespoon olive oil until most of the pink is gone; remove to plate and set aside.
- Add 2 tablespoons of olive oil to the pan and saute onion for about 2 minutes. Add red peppers and continue to cook until soft. Add jalapeno and garlic and saute for about 5 minutes. Add 1/2 tablespoon of salt and cooked beef to pan and heat through.
- Add beer and coffee and stir up any brown bits on the bottom and sides of the pan.
- Add all the rest of the ingredients to the pan and bring to a boil; reduce heat and simmer for 3 hours or until chili is at the desired thickness. Cool and refrigerate overnight. Bring chili to simmer and serve. Yum!
Fans Also Made:
Source: Gonna Want Seconds