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Hearty Beef Chili

October 27, 2011 By Rhoda 15 Comments

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Here’s another hearty comfort food for these Fall days:  Fill up the tummy Beef chili from a Williams Sonoma recipe.

My friend, Tammy, and I cooked this at her house recently and it made for a delicious meal.  A side salad was the perfect companion, as well as Fritos corn chips.

Who doesn’t love Frito pie?

This recipe calls for beef stock, so of course, I used the Knorr Beef Concentrate stock.

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The cast of canned ingredients for this delish meal.  One bottle of beer is needed.

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Onions, garlic and ground beef.

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Spices and chili powder.

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Adding water to the Knorr beef concentrate.  3 1/2 cups of water to one packet.

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It melts and makes a delicious flavorful beef broth.

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Like this!

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Browning the ground beef.

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Sauteeing the onions and garlic.

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Adding spices.

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Pouring in one beer.

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And the Knorr Concentrate beef stock.

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Add the canned tomatoes.

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Add back the browned beef.

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And the canned beans.

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Lastly, to thicken it all up, use Masa Harina.  I learn something new every day.  Tammy has this concoction on her countertop and I had never even heard of it.  Masa Harina is a Mexican corn flour and is used to thicken and add body at the end of cooking.

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Piled with grated cheddar cheese and sour cream, this is a one dish meal or just add a salad and that’s it.

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Who can resist adding Fritos to the mix?  We could not!  Fritos take me back to my childhood.  Loved them.  Still do. 🙂

Williams Sonoma Beef Chili

It’s flavorful, comfort food at its best.

Here’s the breakdown and the recipe and again the link to Williams Sonoma online:

Hearty Beef Chili

  • 5 Tbs. vegetable oil
  • 3 lb. beef chuck, ground for chili
  • 3 large yellow onions, finely chopped
  • 8 garlic cloves, minced
  • 1 jalapeño chili, seeded and finely chopped
  • 1/2 cup chili powder
  • 2 Tbs. ground cumin
  • 1 Tbs. ground oregano
  • 2 tsp. ground coriander
  • 1 cup lager-style beer
  • 1 cup beef stock (of course, I used Knorr Beef Concentrate stock)
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 3 Tbs. masa harina
  • Salt and freshly ground pepper, to taste

Directions:

Set an electric pressure cooker to “brown” according to the manufacturer’s instructions and warm 1 Tbs. of the oil until nearly smoking. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
Warm the remaining 3 Tbs. oil in the cooker. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.

Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Cover, set the pressure to “high” and cook according to the manufacturer’s instructions. Release the pressure according to the manufacturer’s instructions. Add the kidney and pinto beans and the masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.

Serves 8 to 10.

Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).

{Note: This is a compensated series of recipe posts, as I am part of the Knorr4 team and honored to be a representative!)

Happy Birthday to my sister, Renee!!  Today is her special day!

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Filed Under: Recipes and Cooking 15 Comments

Reader Interactions

Comments

  1. Jane @ Cottage at the Crossroads says

    October 27, 2011 at 8:29 am

    Rhoda,
    This chili recipe looks delicious, and I’d have to say that I’ve never used masa harina either, but I’m willing to give it a try! Now, I know this recipe is a good one, but your friend has one of the best cooking pots there is. I recognized it in one of your photos because I have one just like it. It’s an old Mirro pot. If you ever see one, snatch it up, and you will love how it cooks anything!

    Reply
  2. Karen says

    October 27, 2011 at 8:50 am

    We’re finally getting some chili weather here in South Georgia, so I’ll have to give this recipe a try. I’m always fine tuning my chili recipes and this one looks delicious!

    Reply
  3. Margaret says

    October 27, 2011 at 9:53 am

    Looks good but I’d like to have the concentrates in my grocery store. None to be found.

    Reply
  4. Jennifer says

    October 27, 2011 at 9:58 am

    It is just the weather for scrumptious chili! We are camping this weekend and I was going to fix a pot to hat over the fire. I may just have to try a new recipe this go round! I finally found the Knorr concentrate last week … a Fresh Market in Chattanooga. I used it in making chicken noodle soup.

    Reply
  5. adventuresindinner says

    October 27, 2011 at 10:23 am

    Isn’t it nice to have the weather now for comforting food? :0)

    Reply
  6. Debra @ Bungalow says

    October 27, 2011 at 11:01 am

    Your chili looks delish! Chili is one of my fav foods. And I like to add corn chips, sour cream and cheese too. I just bought some Knorr chicken stock and am going to use it for some home made soup…….maybe this weekend.

    I never even heard of masa harina, That’s a new one to me, but I’ll try it.

    Reply
  7. Ashley says

    October 27, 2011 at 11:21 am

    This sounds DELICIOUS! I’ll have to try it one day…I wonder how it would do in a slow cooker?

    Reply
  8. janet metzger says

    October 27, 2011 at 1:24 pm

    Happy Birthday Renee!!!

    Frito Pie was always and still is a favorite in our house!

    Janet xox

    Reply
  9. Jane @ Cottage at the Crossroads says

    October 27, 2011 at 1:48 pm

    In the first comment, I misidentified the cooking pot. That’s a Wagner pot. I was using mine today and looked on the bottom and realized that I had said the wrong brand. Oops!

    Reply
  10. Christine says

    October 27, 2011 at 3:58 pm

    This looks delicious, and it involves one of my favorites (Sam Adams Oktoberfest). So glad I just found your blog! I’m a Georgian, as well. 🙂

    Reply
  11. Valerie @ Chateau A La Mode says

    October 28, 2011 at 2:22 am

    Hi Rhoda, I love me some good chili and this recipe looks like one I would love to try. Looks so good I can almost smell it through the screen…heehee. Thanks for sharing as Williams Sonoma always has good recipes.

    Reply
  12. [email protected] into Rainbows says

    October 28, 2011 at 3:45 am

    YUM!!

    We’re having a chili cookoff & trunk or treat at church on Sunday evening and I’m going to have to give the beef concentrate a try. Never heard of that!

    Reply
  13. Ashley says

    October 31, 2011 at 12:49 pm

    This looks so yummy! I think I’ll make it tonight for a warm after trick-or-treating meal. My husband likes the Samuel Adams Octoberfest beer, so this will be perfect!

    Reply
  14. Kelli R says

    November 4, 2011 at 1:45 pm

    Cooking this recipe tomorrow for the big, huge, gigantic LSU-Alabama game. Geaux Tigers!

    Reply

Trackbacks

  1. Double Beef Chili Con Carne :: In The Devil's Kitchen says:
    November 11, 2011 at 8:33 pm

    […] The chili is fantastic served with a coarse wholegrain bread or cornbread.     With chunks of stewing beef and ground beef, this is a beefy chili. The addition of cornmeal thicke…n Carne" width="600" height="416" /> With chunks of stewing beef and ground beef, this is a beefy […]

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Thanks for stopping by! I’m Rhoda, from Atlanta, GA and I love decorating and DIY projects. Decorating a home doesn’t have to cost a fortune and I’ve spent years thrifting at antiques markets and yard sales, finding those treasures that make a home unique. I’m here to inspire and encourage other women to find their own inner creativity. Won’t you join me?

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