Hearty Jalapeño Beer-Infused Beef Chili

Ingredients

Spices and Seasonings:

- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes

Main Components:

- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 jalapeño peppers, seeded and finely chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 1 cup beer
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 2 bay leaves

Add-Ins:

- 1 (15-ounce) can black beans, drained and rinsed
- 1 (11-ounce) can Mexicorn, drained
- 1 tablespoon lime juice

Instructions

1. Prepare the Beef:

- In a shallow dish, combine flour, salt, and pepper. Dredge beef cubes in the flour mixture to lightly coat each piece.

2. Brown the Beef:

- In a large Dutch oven, heat olive oil over medium-high heat. Add beef in batches, browning on all sides, about 2—3 minutes per batch. Remove and set aside.

3. Sauté the Vegetables:

- In the same pot, add butter. Reduce heat to medium and sauté onions, jalapeño peppers, and red bell pepper until softened, about 4—5 minutes. Add garlic and sauté for an additional 30 seconds until fragrant.

4. Combine the Ingredients:

- Stir in chili powder, smoked paprika, cumin, oregano, cayenne, and red pepper flakes. Cook for 1 minute to bloom the spices. Add brown sugar and tomato paste, stirring until well combined.

5. Deglaze and Simmer:

- Pour in the beer, scraping up browned bits from the bottom of the pot. Stir in Worcestershire sauce, hot sauce, beef broth, crushed tomatoes, diced tomatoes with green chilies, and bay leaves.

6. Main Cooking:

- Return beef chunks to the pot, ensuring they are submerged in the liquid. Bring to a boil, reduce heat to low, and simmer uncovered, stirring occasionally, for about 2 hours, or until beef is tender.

7. Final Touches:

- Discard bay leaves. Stir in black beans and Mexicorn, simmering for an additional 10 minutes. Remove from heat and stir in lime juice.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

- Cooking Time: PT2H30M
2 hours 30 minutes

Total Time

- Total Time: PT2H50M
2 hours 50 minutes

Type of Dish

- Dinner

Keywords

- Beef chili
- Spicy chili recipe
- Beer-infused chili
- Jalapeño beef chili
- Tex-Mex chili
- Comfort food
- Chili with beans
- Stove-top chili
- Hearty dinner
- Winter warming dish

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 2850

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