All American Chili

All American Chili Recipe

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Belina Garcia


Amazing heavy-duty chili that everyone will love! Hearty and flavor plus!


★★★★★ 1 vote

1 Hr
1 Hr


  • 2 Tbsp
    vegetable oil
  • 2 lb
    ground beef or ground buffalo
  • 1 small
    yellow onions, chopped
  • 1
    red bell pepper, seeded, chopped
  • 1
    green bell pepper, seeded, chopped
  • 2
    poblano pepper, roasted, seeded, chopped
  • 2
    serrano chiles, seeded, chopped
  • 3 clove
    garlic, chopped
  • 1 tsp
    cumin, ground (can use whole seeds)
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    coriander, ground (can use whole seeds)
  • 1 Tbsp
    ancho chile powder or red chile powder
  • 2 c
    tomatoes, roasted, chopped (can use canned)
  • 1
    mexican negra modelo beer (instead of stock)
  • 1 c
    beef stock (instead of beer)
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    worcestershire sauce
  • 3
    chipotle peppers (or the sauce from the can)
  • 3
    bay leaves, dried
  • 2 c
    kidney beans, drained (can use canned)
  • 2 c
    black beans, drained (can use canned)
  • 1 Tbsp
    chives, chopped (for topping)
  • 1 tsp
    cilantro, chopped (for topping)
  • 1 Tbsp
    sour cream (for topping)
  • 2 Tbsp
    cheddar cheese, shredded (for topping)
  • ·
    kosher salt, to taste
  • ·
    black pepper, to taste

How to Make All American Chili


  1. You can roast the Poblano peppers before adding by holding the pepper over a high heat gas flame, with thongs, charring all over for about five minutes. Place in a plastic bag, well sealed for about five minutes to cool and steam. Rub the skin off, open the pepper, remove the veins and seeds and cut the stem. Chop and add to recipe.
  2. In a heavy pot with a lid, heat the oil over medium heat and add ground meat. Brown the meat, turning and making it into small chunks. Cook until all meat is browned. Remove from the pot and drain the excess fat, leaving 2 tablespoons in the pot.
  3. Bring the pot back to medium heat, then add the onions, red & green bell peppers and Poblano pepper and cook about 5-8 minutes, make sure you scrape the bottom of the pot often to keep food from sticking and to get the browned pieces. Add the serrano peppers and cook for another 3 minutes. Now add the garlic, cumin, oregano, coriander and some salt and pepper. Cook the spices for another minute or two to bring the flavors together, stirring.
  4. Return the meat to the pot. Now stir in the tomatoes and the beer (or the beef broth if you're not using the beer), add the brown sugar, the Worcestershire sauce, the Chipotle sauce and the bay leaves and stir well to combine and to bring to a boil. Once it's boiling, taste the sauce and adjust the salt and pepper so it's to your taste. Lower the heat to a low simmer, cover with the lid and cook for about 30 minutes. Insure it doesn't burn nor stick to the bottom of the pan. Now add the beans and continue to simmer, still covered, for another 10-15 minutes. To serve, you can top with some chopped cilantro, sour cream and shredded cheese if you like or leave as is.

Printable Recipe Card

About All American Chili

Course/Dish: Beef, Chili
Other Tags: Quick & Easy, Healthy
Hashtag: #nutritious

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