Total Time:
4 hr 35 min
1 hr 20 min
10 min
3 hr 5 min

10 servings

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground beef (85-percent lean)
  • 1 tablespoon kosher salt
  • 1 medium onion, small diced (about 1 1/2 cups)
  • 1 large carrot, small diced (about 3/4 cup)
  • 1 red bell pepper, small diced (about 1 cup)
  • 3 cloves garlic, minced
  • One 6-ounce can tomato paste
  • Two 14.5-ounce cans diced fire-roasted tomatoes
  • One 14-ounce can black beans
  • One 14-ounce can garbanzo beans
  • One 14-ounce can pinto beans
  • 2 1/2 tablespoons taco seasoning
  • 1/2 teaspoon ancho chile powder
  • One 32-ounce box mushroom stock
  • 16 ounces dark beer, left open for a little while
  • 1 whole dried ancho chile
  • 1 cup frozen edamame
  • 1 ear corn, kernels removed (about 3/4 cup)
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons liquid smoke
  • Freshly ground black pepper
  • Chai Spiced Grits, recipe follows, for serving
  • Greek yogurt, for garnish
  • Fresh cilantro sprigs, for garnish
  • Chai Spiced Grits:
  • Kosher salt and freshly ground black pepper
  • 8 chai tea bags
  • 1/4 teaspoon ground cinnamon
  • 1 cup grits (not instant), such as Weisenberger
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
Watch how to make this recipe.
  • Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside.

  • To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute.

  • Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes.

  • Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard.

  • Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.

Chai Spiced Grits:
  • In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine.

  • Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.

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    This recipe is featured in:

    Southern at Heart