• Grant Melton

Three-Chili Beef and Beer Chili



This is the ultimate game day chili! Instead of topping my chili with traditional toppers, I opt for a tangy and bright chimichurri and sour cream which I find to be the perfect compliment to the rich, spicy chili.



For the Chimichurri:

1 bundle parsley, finely chopped

1 bundle cilantro, finely chopped

1 serrano or jalapeño pepper, finely chopped

4 garlic cloves, finely chopped

1/3 cup neutral-flavored oil, such as vegetable

1/4 cup red wine vinegar

1 teaspoon dried oregano

1/4 teaspoon allspice or cinnamon

Salt, to taste


For the Chili:

2 dried ancho chili peppers

1 dried pasilla chili pepper

1 dried chipotle chili peppers

4 cups beef stock

Canola oil, enough to coat the bottom of the pot

1 pound ground beef

1 onion, chopped

3 garlic cloves, chopped

2 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup light beer, such as Corona

2 tablespoons white vinegar

1 28-ounce crushed tomatoes

2 14.5-ounce cans kidney beans

Sour cream, for topping



Place the chimichurri ingredients in a medium-size bowl and whisk. Season with salt to taste. (The chimichurri can be made a day in advance.)


For the chili, tear tops and stems off of the chili peppers and shake out the seeds—it’s ok if they don’t all come out, the more seeds you leave in, the spicier the chili will be. Place the chiles into a saucepot with all of the beef stock and bring to a boil. Boil on high, for 10 minutes to soften the chiles. Remove from the heat and let cool. Once cool, place chiles and stock into a blender and blend, on high, until super-smooth. Set aside.


While the stock is cooling, heat a large Dutch oven over high heat. Add enough canola oil to coat the bottom of the pot. Once the oil is hot, add in the beef and cook until brown, breaking it up as it cooks. Add in the onion and garlic, and cook over medium heat until the onions are translucent and the garlic becomes fragrant, about 5 minutes. Season the meat with 1 1/2 teaspoons salt, the chili powder, cumin and smoked paprika. Stir for a few seconds to toast the spices then add the beer and bring to a boil. Once the beer is boiling, add the vinegar, puréed chili and stock mixture, and the crushed tomatoes. Stir to combine then lower the heat to medium-low. Let the chili simmer for about an hour or until it starts to thicken up a bit.


After an hour, add in the beans to cook until just heated through.


Spoon the chili into bowls and top with a dollop of sour cream and a spoonful of chimichurri.