Three-Chile Beef Chili Recipe

Name: Three-Chile Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles; 2 dried New Mexico chiles; 3 dried chipotle chile; 1 tablespoon coriander seeds, toasted; 1 teaspoon cumin seeds, toasted; 1 teaspoon yellow mustard seeds, toasted; 1 teaspoon dried thyme; 2 whole garlic cloves, plus 1 tablespoon minced garlic; Three 14.5-ounce cans peeled whole tomatoes, drained; 2 tablespoons canola oil; 2 pounds ground beef; 1 large onion, diced; 6 ounces meaty bacon, diced (1 cup); 6 cups chicken stock; 2 cups stout beer; 2 cups brewed coffee; 1/2 cup crushed tortilla chips; 8 cilantro sprigs, coarsely chopped; Kosher salt; Three 15-ounce cans pinto beans, rinsed and drained

Servings: persons

2 ancho chiles
2 dried New Mexico chiles
3 dried chipotle chile
1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon yellow mustard seeds, toasted
1 teaspoon dried thyme
2 whole garlic cloves, plus 1 tablespoon minced garlic
Three 14.5-ounce cans peeled whole tomatoes, drained
2 tablespoons canola oil
2 pounds ground beef
1 large onion, diced
6 ounces meaty bacon, diced (1 cup)
6 cups chicken stock
2 cups stout beer
2 cups brewed coffee
1/2 cup crushed tortilla chips
8 cilantro sprigs, coarsely chopped
Kosher salt
Three 15-ounce cans pinto beans, rinsed and drained

1
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain.
2
Stem and seed the chiles and transfer to a blender.
3
Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
4
In a large enameled cast-iron casserole, heat the oil.
5
Add half of the ground beef and brown over moderately high heat, about 2 minutes.
6
Transfer the meat to a plate.
7
Repeat with the remaining ground beef.
8
Add the onion and bacon to the pot and cook until the onion is golden.
9
Add the minced garlic and cook for 1 minute.
10
Add the beef and chile puree and cook, stirring, for 2 minutes.
11
Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt.
12
Bring to a boil, cover and simmer over moderate heat for 1 hour.
13
Add the beans and cook uncovered for 1 hour.
14
Season the chili with salt.

1604

kcal

Calories

Fat

Carbs

173

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 ancho chiles, 2 dried New Mexico chiles, 3 dried chipotle chile, 1 tablespoon coriander seeds, toasted, and more.

Yes, Three-Chile Beef 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!

Three-Chile Beef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions