Winter Warmer: All-Beef Chili

A bowl of all-beef chili with a side of tortilla chips.

Warm up on a rainy Northwest day with a robust and flavorful bowl of all-beef chili. Made with Owens Meats' ground beef, tomatoes, and spices, and then simmered until perfection. It's even better the next day! 

All-Beef Chili

What you need

  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 pounds ground beef
  • 12 oz. dark beer
  • 28 oz. can of crushed tomatoes
  • 2 oz. tomato paste
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tbsp. chili powder
  • Salt and pepper, to taste
  • 2 cans of 7 oz. fire-roasted chiles 



  1. Heat the oil over medium-high heat in a large, deep skillet or stock pot. Sauté the onions in the oil for five minutes, until soft. Add the garlic and sauté two more minutes. Remove to a plate. 
  2. Add the beef to the pan and cook, breaking apart the meat with a wooden spoon until fully brown.
  3. Put the onion and garlic mixture back into the pan with the beef and give it all a stir. Add the beer and bring it to a simmer. Add the tomatoes, tomato paste, bay leaves, cumin, chili powder, salt, and pepper. Stir well, and bring to a simmer.
  4. Cover the pot and simmer for an hour, stirring occasionally. After an hour, taste the chili and adjust any of the seasonings. Add the chiles to the pot and simmer for another 20 minutes.
    Alternatively, if you have a slow cooker with a saute function, you can complete steps 1-3 in the slow cooker in saute mode, then switch over to the slow cook function for step 4.
  5. Taste and add any seasoning until delicious. Serve with plenty of toppings.