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The Cozy Fall Chili Everyone Will Love
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

An all around good chili that goes with everything from rice, to cornbread, to hot dogs, to baked potatoes, or if you're my mother, a PB & J.

Servings: 6
  • 1 Tbsp Olive Oil
  • 1 yellow onion diced
  • 2 lbs ground beef (80/20 is ideal)
  • 3 cloves garlic finely chopped
  • 1 15 oz can red kidney beans drained
  • 1 15 oz can pinto beans drained
  • 1 Tbsp ground cumin
  • 2 Tbsp chili powder
  • 1 tsp dried mustard
  • 1 tsp paprika
  • 2 tsp unsweetened cocoa powder
  • 1 tsp coriander
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne (if your kids are sensitive to spicy, omit)
  • 1 12oz bottle of beer* or beef stock
  • 28 oz can diced tomatoes (fire roasted are yummy too) *do not drain
  • 3 tsp kosher salt, divided
  • 2 Tbsp Molasses (I used black strap)
  • 2 tsp worcestershire sauce
  1. Heat oil in a soup pot or dutch oven over medium high heat. Add diced onion and saute until translucent. Add ground beef and 1 teaspoon of the salt, and brown well. Create a small space in the center of the pot and add garlic. Cook for one minute. 

  2. Add drained beans and cocoa, cumin, dried mustard, paprika, chili powder, coriander, oregano, cayenne, garlic powder, remaining 2 tsp of salt, diced tomatoes, beer, molasses and worcestershire.

  3. Bring to a simmer. Put on the lid and simmer on low for 30 minutes (You can simmer longer than this, but 30 minutes is the minimum). 

  4. Taste and add additional salt if it doesn't seem very flavorful. Salt makes food taste the way it's supposed to!

Recipe Notes

*Any wheat, Belgium, pale ale, or lager will do, just avoid porters, stouts, IPAs, goses and fruit flavored beers

You can also substitute beef broth for the beer