Brian's Style Chili Colorado
A rich and hearty American-style chili made with two types of beef, beans, and a medley of vegetables. The dish is slowly simmered with beer and a blend of spices for a deep, complex flavor that's perfect for a cold day.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 454 gground beef
- 454 gbeef chuck steak, cut into 2-3 cm cubes
- 2 clovegarlic, crushed
- 1 pcsyellow onion, chopped
- 2 pcscelery, chopped
- 1 pcsgreen bell pepper, chopped
- 227 gcanned tomato sauce
- 1.5 tbspchili powder
- 1 tspsalt
- 0.25 tspdried oregano
- 0.25 tspground cumin
- 454 gcanned stewed tomatoes, undrained
- 0.75 cupsalsa verde
- 85 gcanned pickled jalapeno, drained and chopped
- 908 gcanned kidney beans in chili sauce, undrained
- 355 mllager beer
Equipment
wooden spoon · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 2
Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off any excess fat if desired.
About 7 min
Cook’s note: Getting a good brown crust on the meat develops a deeper flavor for the final chili.
- 3
Add the cubed beef chuck steak to the pot and sear on all sides until browned.
About 6 min
- 4
Stir in the crushed garlic and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it will become bitter.
- 5
Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
About 7 min
- 6
Sprinkle in the chili powder, salt, dried oregano, and ground cumin. Stir constantly for one minute to toast the spices and coat the meat and vegetables.
About 1 min
Cook’s note: Toasting the spices awakens their aromatic oils and enhances their flavor.
- 7
Pour in the tomato sauce, stewed tomatoes, and salsa verde, stirring to combine everything well.
About 1 min
- 8
Gently fold in the canned kidney beans with their sauce and the chopped pickled jalapenos.
About 1 min
- 9
Pour the beer over the top of the chili mixture. Do not stir.
About 1 min
Cook’s note: Allowing the beer to sit on top as it comes to a simmer helps build a distinct layer of flavor.
- 10
Bring the chili to a gentle simmer, then reduce the heat to low.
About 3 min
- 11
Cover the pot and let it simmer for at least 60 minutes, stirring occasionally. For a richer flavor and more tender beef, simmer for up to 90 minutes.
About 1 hr
- 12
Taste and adjust seasoning with more salt if needed before serving.
Keep it good
Store leftover chili in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.