Quick Spicy Chili
This recipe delivers a quick and spicy chili, perfect for a hearty meal. It features ground beef, onions, garlic, and chipotle chiles, simmered with beer, diced tomatoes, and black beans. Ready in under an hour, it's a flavorful dish that can be customized with various toppings to enhance its taste and presentation.
Equipment
- 1 Large Dutch Oven or Pot For sautéing and simmering the chili.
- 1 Cutting Board For preparing vegetables.
- 1 Chef's knife For chopping onion, garlic, and chipotles.
- 1 Wooden Spoon or Heatproof Spatula For stirring and breaking up ground beef.
- 1 Can Opener For opening diced tomatoes and black beans.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 5 cloves garlic chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 to 2 chipotle chiles in adobo coarsely chopped, plus 1 tablespoon sauce
- 1 pound ground beef
- One 12-ounce bottle beer such as lager
- One 14.5-ounce can diced tomatoes
- One 15.5-ounce can black beans rinsed and drained
- Diced avocado shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the chopped garlic, chili powder, dried oregano, and a pinch of salt and pepper; cook for 1 minute until fragrant.
- Add the tomato paste and chopped chipotle chiles with their sauce, stirring for another minute.
- Add the ground beef to the pot, breaking it up with a spoon, and cook until thoroughly browned, about 5-7 minutes.
- Pour in the beer, scraping the bottom of the pot to deglaze and release any browned bits.
- Stir in the diced tomatoes and rinsed, drained black beans.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with optional diced avocado, shredded cheese, cilantro leaves, sliced scallions, and sour cream.
Notes
Achieve a rich base by thoroughly browning the ground beef before adding liquids; this develops deep umami flavors. Toasting the chili powder and oregano briefly with the aromatics and tomato paste enhances their fragrance and flavor. For increased depth, consider a darker beer, though a lager provides a clean counterpoint to the spice. Simmering is key for flavors to meld, even if for a short period. Taste and adjust seasoning, especially salt and heat, before serving. A touch of acidity, like a squeeze of lime juice at the end, can brighten the entire dish. Don't skip the fresh garnishes; they add crucial texture and freshness.