Beef Chili Recipe Video

I like to make this chili in two steps. I first braise the beef for 3 1/2 hours and I refrigerate it overnight. This allows all the flavors to meld and the final result is amazing. However, if you do not want to do that and would rather eat it the day you are cooking it, go ahead and finish it and enjoy! However you decide to do it I can promise you will love it! A word of caution – this is really spicy!


Preparation Time15 MinCooking Time4 Hr 0 Min
Ready In4 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
DishMain Ingredient


 Chuck beef3 Pound, diced
 Yellow onion2 Medium, chopped finely
 Garlic5 Clove (25 gm), minced
 Jalapeno peppers2 Medium, seeded, chopped finely
 Chilli powder3 Tablespoon
 Chipotle powder1 Tablespoon
 Cayenne1 Tablespoon
 Ground cumin1 Tablespoon
 Ground cloves1 Pinch
 Dark ale12 Ounce
 Beef broth2 Cup (32 tbs)
 Cinnamon sticks2 Medium
 Bay leaves2 Medium
 Kidney beans30 Ounce, drained, rinsed (1 can)
 Salt1 Teaspoon (to taste)
 Pepper1 Teaspoon (to taste)
 Olive oil1 Teaspoon
 Seeded tomato1 Tablespoon, chopped finely (FOR GARNISHING)
 Red onion1 Tablespoon, chopped finely (FOR GARNISHING)
 Jalapeno rings1 Teaspoon (FOR GARNISHING)
 Sour cream1 Tablespoon (FOR GARNISHING)

Nutrition Facts

Serving size

Calories 1706 Calories from Fat 621

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 26.3 g131.6%

Trans Fat 0 g

Cholesterol 226.5 mg

Sodium 1258.8 mg52.5%

Total Carbohydrates 158 g52.7%

Dietary Fiber 40.7 g162.8%

Sugars 14.3 g

Protein 118 g236.3%

Vitamin A 140.4% Vitamin C 47.5%

Calcium 33.9% Iron 136.1%

*Based on a 2000 Calorie diet


1. In a large braising pan heat some olive oil. Add the onions and cook, stirring occasionally, until they start to brown for 10 minutes.
2. Put the garlic and jalapeño and mix well. Cook for an extra 5 minutes. Remove from pan and set aside. Wipe your pan.
3. To the same pan, add more olive oil and heat. Add the beef and brown evenly on all sides. Work in batches so you do not overcrowd your pot. Set meat aside.

4. To the pot return the cooked onions. Add the dry spices and mix well. Cook for 1 to 2 minutes until fragrant.
5. Pour the beer and 1 cup beef broth. Return the beef to the pan. Mix well.
6. Add the cinnamon and bay leaves. Season with salt and pepper.
7. Bring the beef to a boil, cover, reduce heat and simmer for 3 ½ hours (If finishing tomorrow, cool down completely and refrigerate – heat up again the next day.).
8. Remove the cinnamon and the bay leaves.
9. Add 1 more cup beef broth and the kidney beans. Cook for 15 to 20 minutes and serve.

10. In a serving bowl, ladle the chilli, garnish with chopped tomatoes, red onion, jalapeño rings and sour cream and serve hot with bread.