October is National Chili Month, and this kicked-up beef chili is a delicious way to celebrate.

There are dozens of ways to make chili, and each cook seems to have a favorite recipe. I do not think I have ever made mine exactly the same way twice. That keeps things exciting!

Your mood, your pantry and the ingredients you have available can all help determine the personality of your homemade chili. This is the basic recipe I use and embellish as I feel like doing.

National Chili Month: A Pot Worth Taking Your Time With

This version combines ground beef, kidney beans, tomatoes and vegetables with cumin, chili powder and cayenne. Dark cocoa adds depth, while red wine or dark beer brings another layer of flavor to the pot.

Give it time to simmer gently. Stir occasionally, keep an eye on the liquid and taste as you go. You are looking for a thick chili that still has enough sauce to bring everything together.

For more seasonal celebrations, browse our October Food Holidays & Events.

You can also read about the October observance.

How to Cook Kicked-Up Beef Chili

• Type: Main dish
• Prep time: About 15 minutes
• Cook time: About 2–2½ hours
• Yield: 8 generous servings
• Serve with: Grated cheese, sour cream, hot sauce and fresh, crusty bread

Ingredients

• 

  3½ lb ground beef, such as ground chuck or trimmed round
• 2 tbsp olive oil
• 1½ cups chopped onions
• 3 garlic cloves, minced
• ½ cup diced celery
• ½ cup finely chopped green bell pepper
• 2 cans cooked red kidney beans
• 1½ tsp unsweetened dark cocoa powder
• 10 fl oz red wine or dark beer (1¼ cups)
• 1 tsp ground cumin
• ½ cup beef broth, plus more if needed
• 2 cans whole tomatoes, with their juice
• ½ tsp cayenne pepper, or less to taste
• 1 bay leaf
• 1 tsp chili powder, adjusted to taste
• 1 tsp sugar
• Salt and black pepper, to taste

Recipe note: The original recipe did not record the sizes of the bean or tomato cans. Add extra broth as needed during cooking and judge the finished consistency by the pot rather than the clock alone.

Instructions

1. Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ground beef in batches if necessary, breaking it apart as it cooks. Season lightly with salt and pepper. Spoon off excess rendered fat if desired.
2. Reduce the heat to medium. Add the onions, green pepper and celery. Cook, stirring frequently, until softened, about 8 minutes. Add the garlic for the final minute.
3. Stir in the chili powder, cumin and cayenne. Add the whole tomatoes and their juice, breaking the tomatoes apart with a spoon. Add the broth, bay leaf and sugar. Bring to a gentle simmer and cook for about 15 minutes.
4. Add the cooked kidney beans and stir in the cocoa powder until evenly incorporated. Simmer gently for about 30 minutes, stirring occasionally.
5. Add the red wine or dark beer. Continue simmering gently for about 1½ hours, or until the chili reaches the thickness you enjoy. Stir occasionally to prevent sticking. If it becomes too thick before the cooking time is up, add a little extra broth. Partially cover the pot if needed to slow evaporation.
6. Taste and adjust the salt, pepper and chili seasoning. Remove the bay leaf before serving.
7. Serve hot with grated cheese, sour cream and hot sauce on the table so everyone can finish their bowl to their own taste.

Make Your National Chili Month Supper Your Own

I like giving everyone a choice of toppings. A little sour cream, some grated cheese or a splash of hot sauce can change a bowl without changing the whole pot.

Fresh, crusty bread is lovely alongside this chili. Rice is another option if you want to stretch the meal or serve smaller portions.

Start with less cayenne if you prefer a gentler bowl. You can add heat, but it is much harder to take it away!

More Chili Recipes From Our Family

Do check out my daughter Kimberly’s Southwest chili recipe, too. That one brings coffee, chocolate, beer and tequila into a big pot of beef and mixed beans.

For a meatless option, try her Veggie Chili Challenge, made with mung beans, chickpeas and sweet potato. There is also this vegetarian chili from a bare-bones fixer-upper kitchen.

What do you add to your chili to make it your own?

Happy National Chili Month!

— Ingrid Turner

You can find more of my writing at IngridTurnerToday.com.

Be a Champion in Your Kitchen, and Eat Deliciously!