Name: Lazy Hazy Beef Chili
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 2 pounds ground beef; 2 tablespoons chili powder, or to taste; 1/4 teaspoon ground chipotle; 1/2 teaspoon freshly ground black pepper; 2 teaspoons kosher salt, plus more to taste; 1/8 teaspoon cinnamon; 12 ounces hazy IPA beer; 2 teaspoon white sugar; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1 (15-ounce) can diced fire-roasted tomatoes with green chilies; 2 (16-ounce) jars extra chunky salsa; 2 cans pinto beans, drained

Prep Time:

10 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 20 mins

Servings:

8

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There’s nothing wrong with cheating (in a culinary context) — as long as you know you can get away with it. This virtually effortless beef chili is a perfect, and very delicious, example.

Notes From the Chef

Before we get started, here are a few notes from the chef:

Use quality ingredients: Every once in a while it’s nice to just phone one in. Which is fine, as long as it doesn’t taste like we took the day off. By using quality jarred salsa and a hazy IPA, it won’t. Of course, any decent chili-cheater knows about the salsa trick, but here, it’s the beer that really makes this magic trick work.
Opt for a hazy IPA: There’s something about the touch of fermented funkiness, and subtle bitterness the cloudy brew provides that seems to really amplify the other flavors. Traditional IPAs are generally not great beers to cook with due to their resinous flavor profile and profound bitterness, but the hazy style is mellower, slightly sweeter, and usually features tropical fruit notes.

Having said that, use any beer you think will work. Regardless of your choice, I love this easy chili method, and hope you give it a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

Chili:

2 pounds ground beef
2 tablespoons chili powder, or to taste
1/4 teaspoon ground chipotle
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more to taste
1/8 teaspoon ground cinnamon
12 ounces hazy IPA beer
2 teaspoons white sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (14.5 ounce) can diced fire-roasted tomatoes with green chilies
2 (16 ounce jars) extra chunky salsa
2 (15 ounce) cans pinto beans, drained

Toppings:

1/2 cup sour cream
1/2 cup sliced green onions
1 cup shredded sharp Cheddar cheese
1/2 cup chopped cilantro

Directions

Add beef to a dry cold pot, and turn heat to high.
When beef begins to sizzle, break up into small pieces with a potato masher or spatula. Meat can be broken up into very fine crumbles, or into larger chunks, depending on the desired texture. Continue to cook and break up beef until no longer pink, about 7 minutes.
Add chili powder, chipotle, black pepper, salt, and cinnamon to the pot. Cook, stirring, for 1 minute, then pour in beer.
Stir, scraping the browned bits from the bottom of the pot as you do. Let mixture boil until liquid is reduced by about half, 2 to 3 minutes.
Add sugar, oregano, garlic powder, diced tomatoes and jarred salsa. Stir in; return mixture to a simmer.
Stir in beans, reduce heat to medium-low, and cook, stirring occasionally, until chili is thickened and flavor is developed to your liking, about 1 hour.
Taste, adjust the seasoning. Top with sour cream, green onions, Cheddar cheese, and cilantro as desired.

Chef John

Nutrition Facts (per serving)

622	Calories
33g	Fat
31g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 622
% Daily Value *
Total Fat 33g	43%
Saturated Fat 15g	73%
Cholesterol 137mg	46%
Sodium 1975mg	86%
Total Carbohydrate 31g	11%
Dietary Fiber 8g	30%
Total Sugars 8g
Protein 46g
Vitamin C 8mg	39%
Calcium 361mg	28%
Iron 6mg	33%
Potassium 1222mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.