Three-Chile Beef Chili

Serving Size: 8
Prep Time:
Total Time:


  • 2 ancho chiles
  • 1 large onion, diced
  • 6 Ounce meaty bacon, diced (1 cup)
  • 6 cup chicken stock
  • 2 cup stout beer
  • 2 cup brewed coffee
  • 0.5 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • kosher salt
  • 2 Pound ground beef
  • 2 Tbsp canola oil
  • 43.5 Ounce canned peeled whole tomatoes, drained
  • 2 dried New Mexico chiles
  • 3 dried chipotle chiles
  • 1 Tbsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1 tsp yellow mustard seeds, toasted
  • 1 tsp dried thyme
  • 2 whole garlic cloves
  • 1 Tbsp minced garlic
  • 45 Ounce canned pinto beans, rinsed and drained


  1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  2. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  3. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.

Make Ahead: The chili can be refrigerated for up to 3 days. Serve With Sour cream, grated cheddar and tortilla chips.

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Recipe Credit: Tony Maws
Image Credit: Fredrika