Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced (divided)
- 1 1/2 lb (680 g) ground beef (80–85% lean)
- 1 red bell pepper, diced
- 1 jalapeño, minced (optional)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 bottle (12 fl oz / 355 ml) full-bodied ale (brown or amber ale)
- 2 tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 cup beef broth (plus up to 1 cup more as needed)
- 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
- Salt, black pepper, brown sugar (optional)
- Cheddar, sour cream, cilantro, scallions, lime wedges for serving (optional)
Do This
- 1. Slowly caramelize sliced onions in butter and oil with a pinch of salt over medium-low heat until deep golden, 30–40 minutes.
- 2. Push onions to the side, brown ground beef in the same pot, then add garlic, bell pepper, and jalapeño; cook until softened.
- 3. Stir in chili powder, cumin, smoked paprika, and tomato paste; cook 1–2 minutes to toast the spices.
- 4. Pour in ale, scrape up browned bits, and simmer 8–10 minutes until reduced by about half.
- 5. Add crushed tomatoes, beef broth, kidney beans, salt, pepper, and a little brown sugar; bring to a simmer.
- 6. Simmer gently 30–40 minutes, stirring occasionally, until thick and flavorful. Adjust seasoning and serve with toppings.
Why You’ll Love This Recipe
- Built on a base of deeply caramelized onions for a naturally sweet, rich flavor you do not get from quick-cooked onions.
- Ale reduction adds a malty, slightly toasty complexity that makes the chili taste like it simmered all day.
- Simple, familiar ingredients and straightforward techniques, just taken a bit slower for big payoff.
- Great for make-ahead, meal prep, game day, or a cozy weekend dinner that feeds a crowd.
Grocery List
- Produce: Yellow onions (3 large), garlic (1 small head), red bell pepper (1), jalapeño (1, optional), fresh cilantro, scallions, limes.
- Dairy: Unsalted butter, shredded sharp cheddar cheese, sour cream or plain Greek yogurt.
- Pantry: Olive oil, ground beef, full-bodied ale (1 bottle), canned crushed tomatoes (28 oz), canned kidney beans (2 × 15 oz), beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon (optional), cayenne (optional), brown sugar, salt, black pepper.
Full Ingredients
Caramelized Onion Base
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large yellow onions (about 2 lb / 900 g), halved and thinly sliced
- 1/2 tsp kosher salt (for onions)
- 1 tsp packed brown sugar (optional, helps onions caramelize)
- 2 cloves garlic, minced
Chili
- 1 1/2 lb (680 g) ground beef, 80–85% lean
- 1 red bell pepper, seeded and diced
- 1 jalapeño, seeded and minced (leave seeds in for more heat, optional)
- 1 additional clove garlic, minced (for a total of 3 cloves in the recipe)
- 2 tbsp tomato paste
- 1 bottle (12 fl oz / 355 ml) full-bodied ale, such as brown ale, amber ale, or porter
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 cup (240 ml) beef broth, plus up to 1 additional cup water or broth as needed for thinning
- 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 1 tsp packed brown sugar (optional, to balance acidity)
Spice Blend
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon (optional, adds warmth and depth)
- 1/8–1/4 tsp cayenne pepper (optional, to taste)
For Serving (Optional but Recommended)
- Shredded sharp cheddar cheese
- Sour cream or plain Greek yogurt
- Chopped fresh cilantro
- Sliced scallions
- Lime wedges
- Crusty bread, cornbread, or tortilla chips
Step-by-Step Instructions
Step 1: Slice and Start the Onions
Peel the onions, cut them in half from root to tip, then slice them thinly into half-moons. You want the slices fairly even so they cook at the same rate. In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the sliced onions and 1/2 teaspoon kosher salt. Toss to coat the onions in the fat. Cook, stirring occasionally, for 8–10 minutes, until the onions soften and start to turn translucent and a few edges just begin to turn golden.
Step 2: Slowly Caramelize the Onions
Reduce the heat to medium-low. Sprinkle the onions with 1 teaspoon brown sugar if using; this encourages deeper caramelization. Continue to cook, stirring every 5–7 minutes, for 25–30 minutes. Adjust the heat as needed so the onions slowly turn a deep golden brown rather than browning quickly or burning.
If browned bits start to build up on the bottom of the pot or the onions look dry, add 1–2 tablespoons of water and scrape with a wooden spoon to deglaze. The onions are ready when they are soft, jammy, and a rich golden-brown color. Stir in 2 minced cloves of garlic and cook for 1 minute, just until fragrant.
Step 3: Brown the Beef and Vegetables
Increase the heat to medium-high. Push the onions to one side of the pot to create some space. Add the ground beef to the empty side, breaking it up with a spoon into small pieces. Let it sear undisturbed for 2–3 minutes to develop some browned flavor, then continue cooking, breaking it up, until no longer pink, about 5–6 minutes.
Add the diced red bell pepper, minced jalapeño (if using), and the remaining minced garlic clove. Stir everything together with the caramelized onions. Cook for 3–4 minutes, until the pepper softens slightly. If there is a lot of excess fat, you can spoon off a bit, leaving a thin layer for flavor.
Step 4: Toast the Spices and Tomato Paste
Reduce the heat to medium. Add the chili powder, cumin, smoked paprika, dried oregano, ground cinnamon (if using), and cayenne (if using). Stir well so the spices coat the meat and onions. Cook for 1–2 minutes, stirring constantly, until very fragrant. This toasting step wakes up the spices and deepens their flavor.
Add the tomato paste and cook for another 1–2 minutes, stirring constantly. The tomato paste should darken slightly in color; this helps build a richer, less “raw” tomato flavor in the chili.
Step 5: Deglaze with Ale and Reduce
Pour in the bottle of ale. The pot will sizzle; scrape the bottom well with a wooden spoon to release any browned bits (these are packed with flavor). Bring the mixture to a lively simmer over medium heat.
Simmer for 8–10 minutes, stirring occasionally, until the ale has reduced by about half. The mixture should look thicker and less liquidy, and you should notice a malty, toasty aroma. This reduction concentrates the ale’s flavor and cooks off much of the alcohol.
Step 6: Add Tomatoes, Beans, and Simmer
Stir in the crushed tomatoes, 1 cup of beef broth, drained and rinsed kidney beans, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon brown sugar if using. Mix well to combine. Bring the chili up to a gentle boil, then immediately reduce the heat to low so it maintains a bare simmer.
Simmer uncovered for 30–40 minutes, stirring every 5–10 minutes to prevent sticking. If the chili becomes too thick before it finishes cooking, add a splash of water or additional broth (up to about 1 extra cup) to reach your preferred consistency. The chili is done when it is thick, glossy, and the flavors taste integrated and deep.
Step 7: Adjust Seasoning and Serve
Taste the chili and adjust the seasoning. Add more salt if it tastes flat, more black pepper or cayenne for heat, or a pinch more brown sugar if it tastes overly acidic or bitter. If the chili is too thick, loosen it with a bit more broth; if it is too thin, simmer for a few more minutes with the lid off to reduce.
Ladle the hot chili into bowls. Top with shredded cheddar, a dollop of sour cream or Greek yogurt, chopped cilantro, and sliced scallions. Serve with lime wedges for squeezing over the top and some crusty bread, cornbread, or tortilla chips on the side.
Pro Tips
- Be patient with the onions. True caramelization takes time. Rushing this step is the biggest difference between an ordinary chili and a deeply flavorful one.
- Choose the right ale. A malty brown or amber ale works best. Very hoppy IPAs can turn bitter when reduced; a porter or stout can work but will give a darker, more roasty flavor.
- Adjust thickness at the end. Chili thickens as it cools. Aim for slightly thinner than you want when it is piping hot; it will firm up as it stands.
- Even better the next day. The flavors continue to meld overnight. If possible, make the chili a day ahead and reheat gently; you will get an even deeper flavor.
- Control the heat. For a mild chili, skip the jalapeño and cayenne. For more heat, keep the jalapeño seeds and add extra cayenne to taste.
Variations
- Turkey or chicken version: Substitute ground turkey or ground chicken for the beef. Use chicken or vegetable broth instead of beef broth. Add 1 tablespoon of olive oil if your meat is very lean, and do not skip the caramelized onion base for richness.
- Smoky bacon twist: Start by cooking 4–6 slices of chopped thick-cut bacon until crisp. Remove the bacon to a plate and use the rendered fat (plus a little butter, if needed) to caramelize the onions. Stir the crisp bacon back into the chili near the end of cooking.
- Hearty vegetarian chili: Skip the beef and add an extra can of kidney beans plus 1 can black beans or pinto beans. Use vegetable broth and add 1 cup diced mushrooms or cooked lentils for a meaty texture. The caramelized onions and ale reduction still provide great depth.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen if needed. This chili also freezes very well: portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat, adding a bit of broth as it warms. You can also make just the caramelized onion base up to 3 days ahead and refrigerate it, then proceed with the rest of the recipe when you are ready to cook.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, without toppings): about 520 calories; 34 g protein; 32 g carbohydrates; 26 g fat; 8 g saturated fat; 9 g fiber; 9 g sugar; 980 mg sodium. Toppings like cheese and sour cream will increase calories and fat, while using leaner meat or a turkey/vegetarian version will reduce them. These numbers are estimates and will vary with specific ingredients and portion sizes.
