American
Classic American Chili
A slow-simmered American beef-and-bean chili with browned meat, toasted spices, beer, tomatoes, and a bright vinegar finish.
8 servings · 20 minutes prep · 130 minutes cook
Ingredients
Chili
- 2 tbsp olive oil
- 1 large red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 celery ribs, diced
- 10 garlic cloves, chopped
- 1 lb ground beef, 85-90% lean
- 1 lb ground pork
- 1/3 cup chili powder
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper
- 1 tsp black pepper, freshly ground
- 2 tsp kosher salt, plus more to taste
- 1 tbsp Worcestershire sauce
- 1 6-oz can tomato paste
- 2 14-oz cans diced tomatoes, with juices
- 1 12-oz bottle or can lager, lager or amber beer
- 1 bay leaf
- 1 15-oz can kidney beans, drained
- 1 15-oz can black beans, drained
- 1 15-oz can pinto beans, drained
- 1 tbsp apple cider vinegar
Directions
Build the Base
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add red onion, green bell pepper, red bell pepper, and celery rib. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes.
- Add garlic and cook, stirring constantly, until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns, about 1 minute.
- Add ground beef and ground pork. Cook, breaking the meat into small crumbles, until well browned, 8-10 minutes. If the pot looks greasy, drain excess fat and leave about 2 tbsp behind.
Toast the Spices
- Stir in chili powder, ground cumin, dried oregano, cayenne pepper, black pepper, kosher salt, and tomato paste.
- Cook, stirring constantly, until tomato paste darkens slightly and the spices smell toasted, 2-3 minutes.
- Stir in worcestershire sauce and scrape the bottom of the pot.
Simmer and Finish
- Add diced tomatoes, lager, bay leaf, kidney beans, black beans, and pinto beans. Stir well.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer, stirring occasionally, until thick and cohesive, about 2 hours.
- For a thicker chili, uncover during the final 20-30 minutes and continue until a spoon drawn through the pot leaves a trail that closes slowly.
- Remove and discard bay leaf. Stir in apple cider vinegar, then add more salt in small increments until the broth tastes complete and savory without a salty finish.
- Rest the chili for 10-15 minutes before serving with the suggested garnishes.
