Bold Beef Chili

This recipe makes about 10 cups of chili, a nice large pot for a crowd or just a hearty family meal and you can freeze leftovers if there's anything left after a couple days.
Try this chili with my cornbread muffins too!

  • Author: Katia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 10 cups 1x
  • Category: Chili
  • Cuisine: comfort food


Units Scale
  • 1-1 1/2 lb tough beef, cut into 1/2" cubes (we use beef brisket, flank or skirt steak)
  • 1 lb grass-fed ground beef
  • 1 1/2 cups white onion, diced
  • 1 bell pepper, diced (any color)
  • 1 Tbsp worcestershire
  • 1 bottle good strong hoppy beer (we use microbrew IPA)
  • 1 cup strong coffee (cold is fine)
  • 2 15-ounce cans diced roasted tomatoes (fire-roasted even better)
  • 5 Tbsp tomato paste (we use a double concentrated tomato paste)
  • 1/4 cup brown sugar, packed
  • 2 15-ounce cans dark red kidney beans, drained
  • 1 15-ounce can white beans, drained (great northern are good)
  • (*May substitute the 3 cans of beans for 1 bag of hydrated dried beans)
  • 1/2-1 Tbsp Chili powder (smoked preferred, reserved for last half hour of cooking)

Dry Chili Spice Mixture (mix together ahead of time for ease)

  • 1 Tbsp chili powder ( I prefer to use smoked chili powder, but it is sometimes hard to find.)
  • 1 tsp smoked paprika
  • 1 Tbsp ground cumin
  • 1 tsp coriander
  • 1 tsp granulated garlic
  • 1/8 tsp cayenne pepper
  • 1.5 tsp sea salt


  1. Preheat a large dutch oven (or pot) on medium high heat.
  2. Once your pot is nice and hot add cubed beef and brown, then remove from pot. (Be sure to drain out liquid from pot so the meat can actually brown well)
  3. Brown ground beef now in the same pot and then return the cubed beef, adding the onions, bell pepper and worcestershire.
  4. Cook on medium low for about 5 minutes, stirring occasionally.
  5. Now add your chili spice mixture and cook about 2 minutes allowing your spices to bloom, stirring constantly.
  6. Now add the beer, coffee, brown sugar, tomatoes and tomato paste to the pot with the beef, onion and peppers.
  7. Bring pot to a boil then cover and simmer on low for 1 hr, stirring occasionally.
  8. Then add all the beans and simmer for another hour covered, stirring occasionally. In the last half hour of cooking add your final 1/2 Tbsp chili powder.
  9. *Optional-If you have time you can simmer for another 30 minutes if you like, but not necessary.
  10. Taste chili and adjust your salt if you feel necessary, your call.


Serve with your favorite chili toppings and enjoy! Even better the next day as leftovers since the flavors get to meld even more overnight.
It's great on it's own or on baked potato.

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