Beef Chili with Pickled Jalapenos

Beef Chili with Pickled Jalapenos
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 pounds ground beef
  • 1 cup dark beer, such as stout
  • 2 cups canned crushed tomatoes
  • 2 Roma tomatoes, chopped
  • 3 tablespoons chili powder
  • 1/4 cup sour cream
  • 3 tablespoons pickled jalapeno slices
  • 1 cup tortilla chips


In a Dutch oven or large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring, until golden, 7 minutes. Add the beef; season with salt and pepper and cook, breaking up the meat with a spoon, until browned, 5 minutes.

Add the beer. Cook, stirring often, until most of the liquid evaporates, 5 minutes. Add the crushed tomatoes, chopped tomatoes, chili powder and 1/2 cup water; bring to a boil. Reduce the heat to medium-low and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Season, divide among bowls and garnish with the sour cream, jalapenos and chips.