Martha Stewart’s Chili is a classic, hearty dish that’s perfect for family dinners, game-day gatherings, or any cozy night at home. This chili combines robust flavors from ground beef, chipotle chiles, chili powder, and a hint of cinnamon, creating a rich, smoky, and slightly spicy meal. With diced tomatoes, kidney beans, and a splash of beer, it’s a filling, well-rounded dish that pairs perfectly with cornbread or tortilla chips.
Why Everyone Will Love This Recipe
Martha Stewart’s chili is not just your average bowl of beans and beef. The combination of spices, chipotles in adobo sauce, and a touch of cinnamon gives the dish a depth of flavor that’s both comforting and slightly unexpected. The slow simmering ensures the flavors meld beautifully, creating a rich, hearty chili that’s satisfying with every bite. Top with shredded cheddar cheese for an indulgent finish, or enjoy it as is for a clean, flavorful meal.
What Is Martha Stewart’s Chili?
This chili is a combination of ground beef chuck, tomatoes, kidney beans, and beer, flavored with a carefully selected blend of spices. Onions and garlic form the aromatic base, while tomato paste, chili powder, and chipotles in adobo sauce give it heat and complexity. A touch of ground cinnamon balances the smoky flavors, creating a chili that’s warm, rich, and deeply satisfying.
Cooking Tips
- Use quality beef: Ground chuck is ideal for chili because it has enough fat to create a rich, hearty flavor without being greasy.
- Simmer for flavor: Letting the chili simmer helps thicken the sauce and meld the flavors. Adjust the simmering time according to your preference for consistency.
- Control the heat: Chipotles in adobo add smokiness and spice. Adjust the amount to suit your heat tolerance.
- Serve with toppings: Add shredded cheddar cheese, chopped fresh herbs, sour cream, or avocado for extra flavor and texture.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes! Chili often tastes better the next day after the flavors have had time to meld. Store it in the refrigerator for up to 3 days and reheat gently on the stovetop.
Can I make this chili vegetarian?
You can substitute the ground beef with plant-based meat crumbles or additional beans and vegetables for a hearty vegetarian version.
Can I adjust the spice level?
Absolutely. Reduce or omit the chipotles in adobo for a milder chili, or add extra chili powder or hot sauce for more heat.
What should I serve with this chili?
This chili pairs perfectly with cornbread, rice, tortilla chips, or even a side of roasted vegetables.
How to Store
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
How to Freeze
To freeze, allow the chili to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Ingredients
- 1 tbsp vegetable oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- Coarse salt and ground pepper, to taste
- 1 can (6 oz.) tomato paste
- 3 tbsp chili powder
- 2 tbsp chopped canned chipotle chiles in adobo sauce
- ½ tsp ground cinnamon
- 3 pounds ground beef chuck
- 3 cans (14.5 oz. each) diced tomatoes in juice
- 1 bottle (12 oz.) mild lager beer
- 2 cans (14.5 oz. each) kidney beans, rinsed and drained
- Shredded cheddar cheese, for serving (optional)
How to Make Martha Stewart's 30-Minutes-Chili
- In a Dutch oven or large heavy pot, heat the vegetable oil over medium-high heat. Add the chopped onions and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3–5 minutes.
- Stir in the tomato paste, chili powder, chipotle chiles, and cinnamon. Cook, stirring, until the mixture begins to brown slightly, about 2–3 minutes.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
- Pour in the diced tomatoes with their juice, the beer, and the kidney beans. Stir to combine.
- Bring the chili to a boil, then reduce to a rapid simmer. Cook over medium heat until the chili has thickened slightly and the beans are tender, about 5 minutes.
- Ladle the chili into bowls and sprinkle with shredded cheddar cheese, if desired. Serve hot with your favorite sides.
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