Sandra This Joanna Gaines Chili Recipe is a hearty, slow-simmered blend of lean ground beef, tender kidney beans, and aromatic peppers. Infused with a unique combination of beer and brown sugar, the broth develops a deep, malty richness that perfectly balances the savory heat of the chili powder. It’s the ultimate game-day bowl, delivering robust flavor that only gets better the next day.
Joanna Gaines Chili Ingredients
The Meat & Aromatics:
- 2 pounds lean ground beef: Seasoned before cooking for depth.
- 1 onion: Diced, to build the flavor foundation.
- 1 green bell pepper: Seeded and diced for freshness and crunch.
- 1 jalapeño: Seeded and minced for a controlled heat.
- 4 cloves garlic: Minced.
The Spices:
- 2 ½ tablespoons chili powder: Divided. Using some to season the raw meat and some for the broth layers the flavor.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 1 tablespoon brown sugar: Optional, but highly recommended to cut the acidity of the tomatoes.
- Salt and Black Pepper: To taste.
The Liquid & Beans:
- 1 (14.5 oz) can crushed tomatoes: Provides the thick, saucy base.
- 1 (14.5 oz) can diced tomatoes: Adds texture.
- 1 (19 oz) can red kidney beans: Rinsed and drained.
- 1 ½ cups beef broth: Enhances the meaty profile.
- 1 cup beer: A lager or amber ale works best; the alcohol cooks off, leaving a rich, malty undertone.
- 1 tablespoon tomato paste: Intensifies the tomato flavor.
How To Make Joanna Gaines Chili
- Season the Meat: In a large bowl, mix the raw ground beef with 1 ½ tablespoons of the chili powder. Massaging the spice directly into the meat ensures every bite is flavorful, not just the broth.
- Brown and Sauté: Heat a large soup pot or Dutch oven over medium-high heat. Add the seasoned beef, diced onion, jalapeño, and garlic. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are soft. Drain any excess grease if necessary.
- Build the Pot: Stir in the remaining 1 tablespoon of chili powder, cumin, green bell pepper, crushed tomatoes, diced tomatoes (with their juices), kidney beans, beef broth, beer, and tomato paste. Stir well to combine.
- Simmer: Bring the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, for 45 to 60 minutes.
- Thicken and Season: As it simmers, the liquid will reduce and thicken. If using, stir in the brown sugar during the last 15 minutes to balance the flavors. Taste and adjust with salt and black pepper.
- Serve: Ladle into bowls and top generously with cheddar cheese, green onions, and corn chips.
Recipe Tips
- The Beer Choice: Use a beer you enjoy drinking. A Shiner Bock (Texas style) is traditional for this recipe, but any amber ale or lager works. If you prefer not to use alcohol, simply substitute with extra beef broth.
- Simmer Uncovered: Leaving the lid off allows the excess liquid (especially from the beer) to evaporate, concentrating the flavors and thickening the chili naturally without cornstarch.
- Make Ahead: Chili is famous for tasting better the next day. The spices have time to meld with the meat and beans. This is the perfect meal prep dish.
- Spice Level: To increase the heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper with the cumin.
What To Serve With Joanna Gaines Chili
- Fritos or Tortilla Chips: Essential for crunch and scooping.
- Cornbread: Joanna’s cast-iron skillet cornbread is the perfect dipping partner.
- Baked Potatoes: Pour this chili over a baked potato for a massive meal.
- Cinnamon Rolls: A quirky but classic Midwest pairing for chili.
How To Store Chili
- Refrigerate: Store cooled chili in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave. You may need to add a splash of water if it has thickened too much.
- Freeze: This chili freezes exceptionally well. Store in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight.
Joanna Gaines Chili Nutrition Facts
- Calories: 395 kcal
- Fat: 17g
- Carbohydrates: 27g
- Protein: 29g
- Sodium: 283mg
Nutrition information is estimated per 1.5 cup serving.
FAQs
Yes, ground turkey is a great lean substitute. Since turkey has less fat, you might want to add a tablespoon of olive oil when browning the meat to prevent sticking.
Yes. The liquid in canned beans can be starchy and salty. Rinsing them ensures a cleaner flavor and better texture in the final dish.
Most recipes add spices to the liquid. By mixing chili powder into the raw beef, the flavor penetrates the protein as it cooks, resulting in a more robust and cohesive dish.
Joanna Gaines Chili Recipe
Description
A classic, robust chili featuring beer-infused beef broth, kidney beans, and a unique technique of seasoning the meat before browning.
Ingredients
Instructions
- Mix beef with 1 ½ tbsp chili powder.
- Brown beef with onion, jalapeño, and garlic; drain.
- Add bell pepper, tomatoes, beans, broth, beer, paste, and spices.
- Bring to a boil; reduce heat.
- Simmer uncovered for 45-60 minutes until thick.
- Stir in brown sugar if using; season with salt/pepper.
- Serve with cheese and chips.
Notes
- Seasoning the raw meat adds depth.
- Simmering uncovered is crucial for thickening.
- Beer adds a rich, malty flavor (sub broth if needed).
- Even better the next day.
