Prize-Winning Chili Pot

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Servings: 6 Difficulty: Intermediate
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A rich, slow-simmered beef chili with deep spices and a hint of beer for complex flavor.
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This prize-winning chili is the ultimate comfort food, crafted with lean beef chuck that becomes tender and fall-apart soft after hours of gentle simmering. The secret lies in the balance of robust spices&# 226;€”chili powder, cumin, paprika, and dried thyme—complemented by the subtle bitterness of beer and the umami depth of tomato sauce. It’s a hearty, savory dish that tastes even better the next day as the flavors meld together. Perfect for cold winter nights, potlucks, or any occasion where you want to impress with a dish that feels homemade and hearty. Serve it over rice, with beans, or simply with a dollop of sour cream and fresh cilantro for a complete meal.

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Prize-Winning Chili Pot

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 917.5

Description

This prize-winning chili is the ultimate comfort food, crafted with lean beef chuck that becomes tender and fall-apart soft after hours of gentle simmering. The secret lies in the balance of robust spices&# 226;€”chili powder, cumin, paprika, and dried thyme—complemented by the subtle bitterness of beer and the umami depth of tomato sauce. It’s a hearty, savory dish that tastes even better the next day as the flavors meld together. Perfect for cold winter nights, potlucks, or any occasion where you want to impress with a dish that feels homemade and hearty. Serve it over rice, with beans, or simply with a dollop of sour cream and fresh cilantro for a complete meal.

Ingredients

Directions

  1. Cut the lean beef chuck into coarse chunks or grind it, then season with 1/8 teaspoon dried thyme leaves and 1/8 teaspoon rubbed sage.
  2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
  3. Add one-third of the meat to the hot oil and cook, stirring frequently, until it loses its pink color and begins to brown.
  4. Remove the browned meat with a slotted spoon and set aside on a platter; repeat this process with the remaining meat in two more batches.
  5. Return all the browned meat and any collected juices to the pot.
  6. Add 1/2 cup instant minced onion, 1/3 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 1 teaspoon oregano leaves, 1 teaspoon garlic powder, 3/4 teaspoon salt, 1 1/2 teaspoons granulated sugar, and 1/4 teaspoon ground black pepper.
  7. Stir in 2 cups chicken broth, 3/4 cup beer, and 8 ounces tomato sauce, ensuring all ingredients are well combined.
  8. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and let it simmer for 1.5 hours, stirring occasionally to prevent sticking.
  9. Just before serving, taste and adjust seasoning if necessary, adding more sugar or pepper if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 917.5kcal
% Daily Value *
Total Fat 58.6g91%
Saturated Fat 21.6g108%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* 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

Serve hot with a dollop of sour cream, or spoon over beans, rice, or pasta.

This chili tastes even better the next day as the flavors meld together.

Keywords: chili, beef, chuck, spicy, comfort food, casserole, slow cooker, dinner, family meal, hearty, cumin, paprika, thyme, beer, tomato sauce, simmered, potluck, winter, main dish, american mexican
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