Nessa's Chicago Chili Recipe

Name: Nessa's Chicago Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Vegetable oil; 2 large Yellow Onion, chopped; 4 dash Salt; 2 dash Cayenne pepper; 3 lb Stew Meat or Beef Chuck, cut into 1/2 cubes; 1 1/2 lb Ground, Beef Sirloin; 1 tbsp Chili powder; 1 tbsp Paprika; 2 tsp Ground Cumin; 2 tsp Crushed Red Pepper; 1 tsp Dried Thyme; 2 tsp Dried Oregano; 4 tbsp Garlic, chopped; 2 (12oz.) Bottle Beer, dark; 2 can 28 oz. Crushed Tomatoes, San Marzano; 1/4 cup Tomato paste; 1 cup Beef stock; 2 can Dark Red Kidney Beans, drained; 1/4 cup Masa harina corn flour; 6 tbsp Water

Servings: persons

2 tbsp Vegetable oil
2 large Yellow Onion, chopped
4 dash Salt
2 dash Cayenne pepper
3 lb Stew Meat or Beef Chuck, cut into 1/2 cubes
1 1/2 lb Ground, Beef Sirloin
1 tbsp Chili powder
1 tbsp Paprika
2 tsp Ground Cumin
2 tsp Crushed Red Pepper
1 tsp Dried Thyme
2 tsp Dried Oregano
4 tbsp Garlic, chopped
2 (12oz.) Bottle Beer, dark
2 can 28 oz. Crushed Tomatoes, San Marzano
1/4 cup Tomato paste
1 cup Beef stock
2 can Dark Red Kidney Beans, drained
1/4 cup Masa harina corn flour
6 tbsp Water

1
In a large stock pot, heat vegetable oil.
2
When the oil is hot, add the onions and saute for 3 - 5 minutes.
3
Season with salt and cayenne.
4
Stir in the stew meat, ground sirloin, chili powder, cumin, thyme, paprika, crushed red pepper, and oregano.
5
Brown the meat for 5 - 6 minutes.
6
Stir in the garlic, cook for 1 mins.
7
Next, add beers and cook until foam subsides about 1 min.
8
Then add canned tomatos, tomato paste, and beef stock.
9
Bring the liquid up to a boil and reduce to a simmer.
10
Simmer the liquid, uncovered for 1 hour and then covered for 1 hour, stirring occasionally, or until the beef is tender.
11
Skim off the fat occasionally.
12
Mix the Masa harina and water together.
13
Slowly stir in the mix.
14
Lastly, add kidney beans continue to cook for another 30 minutes.
15
Reseason with salt and cayenne.
16
Get your Chili bowl ready!
17
- Place a handful of the chips in each bowl.
18
Spoon the chili over the chips.
19
Garnish with the grated cheddar cheese, onions, sour cream, green onions and jalapenos.
20
Or however you like!
21
Bon Appetit :)

1759

kcal

Calories

103

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tbsp Vegetable oil, 2 large Yellow Onion, chopped, 4 dash Salt, 2 dash Cayenne pepper, and more.

Yes, Nessa's Chicago Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nessa's Chicago Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions