Perfect Pot Chili

Ingredients

• 2 lb Ground Sirloin (80% lean, trimmed)
• 1 medium White Onion (peeled and diced)
• 1 piece Yellow Bell Pepper (seeded and diced)
• 1 piece Orange Bell Pepper (seeded and diced)
• 1 piece Red Bell Pepper (seeded and diced)
• 1 piece Poblano Pepper (seeded and diced; mild heat)
• 3 cloves Garlic (minced)
• 0.25 cup Chili Powder (preferably a mild blend)
• 1 tbsp Paprika (sweet paprika)
• 0.5 tsp Cayenne Pepper (adjust for heat preference)
• 1 tbsp Ground Cumin
• 1 tsp Sugar (balances tomato acidity)
• to taste Salt
• to taste Black Pepper
• 12 oz Beer (light lager or ale; for deglazing)
• 1 cup Tomato Puree (smooth, no added salt)
• 1 can Fire‑Roasted Diced Tomatoes (14.5 oz, drained slightly)
• 2 cups Beef Stock (low‑sodium)
• 1 piece Chipotle Pepper in Adobo (minced with 1 tbsp adobo sauce; optional for heat)
• 1 can Pinto Beans (15 oz, drained and rinsed)
• 1 can Red Kidney Beans (15 oz, drained and rinsed)

Instructions

1. Brown the Beef

   Heat the Dutch oven over medium‑high heat. Add the ground sirloin, breaking it up with a spoon. Cook, stirring occasionally, until the meat is fully browned and any liquid has evaporated, about 8‑10 minutes. Season lightly with salt and pepper.

   Time: PT10M

2. Sauté Aromatics

   Remove the browned meat and set aside. In the same pot, add the diced white onion. Cook, stirring, until translucent, about 4‑5 minutes. Add the diced yellow, orange, red bell peppers and the poblano pepper; sauté another 4‑5 minutes. Finally stir in the minced garlic and cook 1 minute until fragrant.

   Time: PT11M

3. Toast the Spices

   Sprinkle the chili powder, paprika, cayenne, cumin, sugar, and a pinch of salt and pepper over the vegetables. Stir constantly for 1‑2 minutes so the spices become fragrant but do not burn.

   Time: PT2M

4. Deglaze with Beer

   Pour the 12 oz beer into the pot, scraping the browned bits from the bottom with a wooden spoon. Let it simmer for about 2 minutes to reduce slightly.

   Time: PT2M

5. Add Tomatoes, Stock, and Chipotle

   Stir in the tomato puree, fire‑roasted diced tomatoes, beef stock, and the minced chipotle pepper with 1 tbsp adobo sauce (optional). Return the browned beef to the pot and mix everything together.

   Time: PT4M

6. Incorporate the Beans

   Add the drained and rinsed pinto beans and red kidney beans. Stir to combine.

   Time: PT1M

7. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low so the chili is just barely simmering. Cover the Dutch oven and let it cook for 2 hours, stirring occasionally and checking that the liquid isn’t evaporating too quickly.

   Time: PT2H

8. Final Adjustments & Serve

   Taste the chili and adjust salt, pepper, or a pinch of sugar if needed. If you prefer a thicker texture, stir in ¼ cup of refried beans or 2 tbsp masa harina. Ladle into bowls and top with shredded cheese, crushed Fritos or saltine crackers, and sliced green onions.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g