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James Beard’S Chili

James Beard's Chili recipe image
This classic American chili is a hearty, protein-packed meal that delivers deep, savory satisfaction. The recipe builds layers of flavor by slowly caramelizing a large quantity of onions in butter and oil before browning the ground beef. The addition of beer, tomato paste, and a robust blend of chili powder, cumin, and oregano creates a complex, aromatic sauce. Corn adds a subtle sweetness and texture contrast in the final stages. Perfect for cold evenings, potlucks, or weekend gatherings, this chili improves as it sits, allowing the spices to meld together beautifully. It is a comforting, rustic dish that feels both indulgent and homey.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 1220.0
Dietary: Gluten-free
Description
This classic American chili is a hearty, protein-packed meal that delivers deep, savory satisfaction. The recipe builds layers of flavor by slowly caramelizing a large quantity of onions in butter and oil before browning the ground beef. The addition of beer, tomato paste, and a robust blend of chili powder, cumin, and oregano creates a complex, aromatic sauce. Corn adds a subtle sweetness and texture contrast in the final stages. Perfect for cold evenings, potlucks, or weekend gatherings, this chili improves as it sits, allowing the spices to meld together beautifully. It is a comforting, rustic dish that feels both indulgent and homey.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Butter
  • 6 Onions, halved and sliced
  • 3 pound Ground beef (1.5 kg)
  • 1/4 cup Chili powder
  • 2 teaspoon Dried oregano
  • 1 teaspoon Cumin
  • 2 Oz cans tomatoes,
Directions
  1. 1
    Heat vegetable oil and butter in a large saucepan or Dutch oven over medium heat.
  2. 2
    Add sliced onions and cook, stirring occasionally, for about 10 minutes until tender but not browned.
  3. 3
    Add ground beef to the pan and cook, stirring to break it up, until no longer pink.
  4. 4
    Drain excess fat from the pan.
  5. 5
    Stir in chili powder, oregano, and cumin, mixing well to coat the meat and onions.
  6. 6
    Add tomatoes (breaking them up), tomato paste, beer, salt, and hot pepper sauce.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer uncovered for 45 minutes.
  8. 8
    Stir in drained corn and simmer for 10 minutes longer, or until the chili has thickened.
  9. 9
    Taste and adjust seasonings with additional salt, pepper, and hot pepper sauce as desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1220.0kcal
% Daily Value *
Total Fat 90.0g139%
Saturated Fat 41.4g207%
Cholesterol 351.2mg118%
Sodium 653.2mg28%
Total Carbohydrate 15.9g6%
Dietary Fiber 7.0g29%
Sugars 7.1g
Protein 93.9g188%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 10 servings. Adjust the quantity of hot pepper sauce to suit your preferred level of spice.

For best results, use a dark beer such as a stout or ale to add depth to the flavor profile.

Chili tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: american, beef, chili, cumin, ground beef, hearty, james beard, main course, onion, oregano, simmer, spicy, tomato, warm
Read it online: https://www.chefs-mate.com/recipe/james-beards-chili/