Recipe courtesy of Carol Chambers
Save Recipe Print
4 hr 20 min
20 min
4 hr
8 to 10 servings



In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Vegetarian Chili

Recipe courtesy of Robin Miller

White Chili

Recipe courtesy of Ellie Krieger

Chicken Chili

Recipe courtesy of Ina Garten

Pressure Cooker Chili

Recipe courtesy of Alton Brown

White Chicken Chili

Recipe courtesy of The Neelys

3 Meat, 3 Bean, 3 Chili Chili

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories