How to Make Chili

Nothing says “party!” like a good pot of chili; even if it turns out to be just the company of two and not a party of six or ten. Steaming bowls of meaty, spicy chili are the ideal way to please everyone—and only dirty one pot in the process. The deep, slow-simmered flavor in our Beef and Pinto Bean Chili recipe happens in just an hour or two on your stovetop. For those times when you don’t have a crowd to feed, keep in mind that chili is a soul-warming meal that tends to taste even better the next day.

PROTEIN: 
Boneless chuck roast, trimmed and cut

DAIRY:
Sour cream

FRESH PRODUCE:
Onion, chopped
Jalapeño peppers, minced
Garlic cloves, minced
Radish, thinly sliced
Avocado, peeled and chopped
Fresh cilantro leaves
Lime, cut in wedges

FLAVOR BOOSTERS:
Cooking spray
Salt
Canola oil
Paprika
Ground cumin
Tomato paste
Canned whole peeled tomatoes, chopped
Canned pinto beans, rinsed

LIQUID: 
Beer
Fat-free, lower-sodium beef broth

EQUIPMENT NEEDED:
Sharp knife
Colander 
Dutch oven 
Large bowl
Ladle

Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1⁄8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Transfer beef to a large bowl. 

Add oil to pan; swirl to coat. Add onion and jalapeño; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. 

Can’t find dried chiles? Try substituting fresh versions of the same peppers—jalapeño for the chipotle and poblanos for the ancho chile.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. 

Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. 

Return beef to pan. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 11⁄2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1⁄4 teaspoon salt. 

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges. 

For a three-alarm chili, leave the seeds and membranes in the jalapeños and let the sour cream's cooling effect tame the flame.

This Texas-style chili packs a smoky punch from the mild poblanos and the hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire. 

This chili is a new take on the classic cold-weather, one-pot meal. It's amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash.