Lorena's Kitchen

Whether you’re out on the ranch or simply coming home after a long, busy day, there’s something truly comforting about a big, hearty bowl of chili. This Rancher’s Beef Chili is inspired by the rugged spirit of ranch life but made for everyone who loves warm, homemade meals full of bold flavors. Slowly simmered to bring out every rich, savory note, it’s the kind of dish that feels like a warm hug on a chilly evening—nourishing both body and soul.

Ingredients:

• 2 pounds lean ground beef
• 1 onion, chopped
• 1 jalapeño, seeded and finely chopped
• 6 cloves garlic, minced
• 2½ tablespoons chili powder
• 1½ teaspoons ground cumin
• 1 (15 oz) can tomato sauce
• 1 red bell pepper, seeded and chopped
• 28 ounces crushed tomatoes
• 1 (15.5 oz) can red kidney beans, drained and rinsed
• 1 (15.5 oz) can black or northern beans, drained and rinsed
• 1 (14½ oz) can diced tomatoes with juice
• 2½ cups beef broth
• 1 cup beer
• 1 tablespoon brown sugar (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a heavy-bottomed pot over medium heat, brown the ground beef with the chopped onion, jalapeño, bell pepper, and garlic until the meat is nicely browned and the veggies have softened. Drain off any excess fat.
2. Stir in the chili powder and cumin, letting their aromas bloom for a minute. Then add the tomato sauce, crushed tomatoes, kidney beans, black or northern beans, diced tomatoes with their juices, beef broth, and beer. If you like a touch of sweetness, stir in the brown sugar. Season generously with salt and pepper.
3. Bring the pot to a gentle boil, then lower the heat to the smallest simmer possible. Cover and let it cook slowly for 2 to 3 hours, stirring now and then, until the chili thickens up and all the flavors meld together beautifully.
4. Ladle the chili into bowls and top with shredded cheddar, fresh green onions, cilantro, or whatever fixings you love. Serve with crusty bread or cornbread for a true rustic feast.

A Final Note:
This chili only gets better with time — letting it sit overnight allows the flavors to deepen and meld even more. It’s the perfect dish to make ahead for busy weeknights or cozy weekends.

Storing Tips:
Let the chili cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, stirring occasionally.

Serving Size: Makes about 8 servings, approximately 1 to 1¼ cups per serving.

Nutrition Information (per serving):

• Calories: ~350 kcal
• Protein: 28 g
• Fat: 14 g (Saturated Fat: 5 g)
• Carbohydrates: 25 g (Fiber: 7 g, Sugars: 6 g)
• Sodium: 600 mg (varies by ingredients)
• Cholesterol: 70 mg