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American·Main

Lazy Hazy IPA Beef Chili

A clever, no-prep beef chili that skips the chopping and dicing by using chunky salsa as a base. Deglazed with a hazy IPA, this chili offers a unique depth of flavor with minimal effort.

Prep

5m

Cook

75m

Total

80m

Serves

6

Method

  1. 01

    Place ground beef in a large pot over high heat. Use a potato masher to break the meat into very fine crumbles as it cooks. Continue until the meat is fully browned and no large chunks remain.

    Step 1
    Watch · 0:24
  2. 02

    Add chili powder, ground chipotle, black pepper, salt, and cinnamon. Stir and cook for about 1 minute to bloom the spices and allow them to attach to the caramelized beef bits on the bottom of the pan.

    Step 2
    Watch · 1:44
  3. 03

    Pour in the hazy IPA to deglaze the pot. Stir well, scraping up any browned bits, and let the liquid boil on high for 2 to 3 minutes to reduce slightly.

    Step 3
    Watch · 2:20
  4. 04

    Stir in the white sugar, oregano, garlic powder, diced tomatoes, and both jars of chunky salsa. Bring the mixture to a simmer.

    Step 4
    Watch · 3:09
  5. 05

    Add the drained pinto beans and return to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for about 1 hour to allow the flavors to meld and the meat to become tender.

    Step 5
    Watch · 3:56
  6. 06

    Taste the chili and adjust seasoning with additional salt or cayenne pepper for heat if needed. If the texture is too thick, thin with a splash of broth. Serve hot with crema, green onions, grated cheddar, and cilantro.

    Step 6
    Watch · 5:10

From Chef John

  • “You guys are after all the Philomena conks of how big to make these chunks.”
  • “The most fun part of cheating is getting away with it.”
  • “If you're feeling lazy and possibly hazy, I really do hope you give this a try soon.”