For an even deeper flavor, consider adding a diced jalapeño pepper along with the onions, bell pepper, and celery. Adjust the amount based on your spice preference. To make this chili even more decadent, substitute half of the ground beef with ground bison or ground Italian sausage. If you don't have dark beer on hand, you can substitute with an equal amount of beef broth, but the beer adds a unique depth of flavor. This chili is even better the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a vegetarian option, replace the ground beef with a mix of diced mushrooms, crumbled tempeh, and an additional can of beans.
Russian Chili
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS36
Embark on a culinary adventure with this robust and hearty chili, a Slavic-inspired rendition of a classic, promising to ignite your taste buds and warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol82 mg
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Fiber6 g
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Protein25 g
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Saturated Fat11 g
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Sodium393 mg
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Sugar5 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large, heavy-bottomed pot or Dutch oven over medium-high heat, brown the ground beef until fully cooked, breaking it up with a spoon. Drain off any excess grease, then rinse the beef in a colander with hot water to remove even more fat. Set aside. (15 minutes)
02
Step
10 mins
In the same pot, heat the olive oil over medium heat. Add the chopped onions, bell pepper, and celery. Sauté until softened and translucent, about 8-10 minutes, stirring occasionally to prevent burning. (10 minutes)
03
Step
2 hrs
Return the browned beef to the pot. Pour in the dark beer and beef broth. Stir in the chili powder, salt, pepper, parsley, and cumin. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld. (120 minutes)
04
Step
10 mins
Stir in the tomato paste and continue to simmer, uncovered, for another 10 minutes, allowing the chili to thicken slightly. (10 minutes)
05
Step
5 mins
Add the drained and rinsed kidney beans and heat through, about 5 minutes. (5 minutes)
06
StepRemove from heat and stir in the sour cream until well combined. Taste and adjust seasonings as needed.
07
StepServe hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and/or diced red onion, if desired.
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RECIPE REVIEWS
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Please Rate
Wilton Huel
Apr 12, 2025Great recipe, thanks for sharing!
Evangeline Klein
Mar 25, 2025My family loved it! I will definitely be making this again.
Isidro Terry
Mar 8, 2025I added some hot sauce for extra spice. Delicious!
Lane Kuphal
Mar 6, 2025The instructions were easy to follow, and the chili turned out great!
Eriberto Harvey
Feb 25, 2025I added a can of diced tomatoes and it was perfect!
Barrett Greenholt
Jan 25, 2025I let it simmer for 2 hours and it was so tender!
Osborne Baumbachgreenholt
Jan 9, 2025Next time I will double the recipe!
Bettie Goyette
Jan 4, 2025I used ground turkey instead of beef and it was still delicious!
Horacio Feil
Dec 26, 2024This chili is amazing! The dark beer adds such a depth of flavor.