Food & Drinks

Beef Offcuts Chili

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    Article Details:

    Beef Offcuts Chili

    • Author

      FYI Staff

    • Website Name

    • Year Published


    • Title

      Beef Offcuts Chili

    • URL

    • Access Date

      May 27, 2019

    • Publisher

      A+E Networks

  • Prep Time
    20 min
  • Cook Time
    70 min
  • Serving Size
    6 to 8



  • 2 pounds boneless beef, cut into chunks, chilled
  • 2 cups whole wheat pastry flour
  • 1 green bell pepper, deseeded, cut into chunks
  • 1 Poblano or Anaheim chili, roasted, peeled, deseeded
  • 2 garlic cloves
  • 2 tablespoons chili powder or chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 6 ounces lager beer
  • One (28-ounce) can or box whole peeled tomatoes with juice
  • 2 cups (15-ounce can) cooked pinto beans, rinsed and drained
  • Kosher salt
  • Garnish: Shredded cheddar or Monterey jack cheese, sour cream, chopped scallions, hot sauce, chili powder, lime wedges


  1. Attach coarse grinding plate on the Metal Food Grinder attachment to the power hub of your KitchenAid® Stand Mixer. Place mixing bowl under grinder.
  2. Toss meat and vegetable with spices. Add a few pieces to food tray then turn mixer to speed 4 and push meat down with stomper. Continue to grind remaining meat, vegetables and spices.
  3. Heat a large pot over medium-high heat and add meat mixture. Season with salt. Cook, stirring occasionally, until meat is no longer pink, about 10 minutes.
  4. Add the beer and tomatoes, using a spoon to break up tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, for at least 1 hour. If you have the time, simmer for another hour for deeper flavor. Season with more salt, if needed.
  5. Garnish each bowl with desired toppings.

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