- Stand Mixer: For mixing ingredients smoothly
- Dutch Oven or Large Pot: Essential for slow-cooking the chili to develop flavors
- Chef's Knife: For chopping onions, garlic, and other vegetables
- Cutting Board: To safely cut ingredients without damaging your work surface
- Measuring Cups and Spoons: For accurate measurement of dry and liquid ingredients
- Slow Cooker or Crockpot: An alternative for slow-cooking the chili, if preferred over a Dutch oven
- Heavy Duty Potato Masher: Useful for mashing cooked vegetables like beans into the chili for added texture
- Colander: For rinsing canned or dried ingredients such as beans and tomatoes
- Large Spoon or Ladle: For serving the chili once it's ready
- Baking Sheet (optional): Helpful if you plan on roasting any vegetables like bell peppers before adding them to the chili
- Serving Dish with a Lid: To keep your prepared chili warm until serving
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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