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Peloton Instructor Jess King’s Chili Recipe

Yields1 Serving

We are excited to partner with Peloton Instructor Jess King to bring you a wholesome chili recipe to enjoy this winter season! Cook along with Jess and her partner, Sophia, on their new Ooo Mami episode presented by Colavita!

 Dried chilies: 4 large ancho chiles, 2 guajillo, 2 pasilla (you can substitute dried chilis based on availability)
 2.5 lbs boneless beef chuck (cut into 1/2 inch slices)
 2.5 lbs ground beef
 2 Tetra Carts of Colavita Red Kidney Beans
 2 large yellow onions, chopped
 8 garlic cloves, finely chopped
 3 tbsp Colavita Organic Extra Virgin Olive Oil
 2 tbsp cumin
 4 tsp dried oregano
 1 ⅕ tetra carts of Colavita Crushed Tomatoes
 3 tbsp dark brown sugar
 1 12-oz bottle lager beer
 2 tsp apple cider vinegar
 salt & pepper
For the Toppings
 Vegan sour cream
 Vegan cheese
 Chopped red onion
 Lime wedges
 Pickled jalapenos
 Corn nuts or Fritos

Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20–25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.


Heat Colavita EVOO in a large Dutch oven or other heavy pot over medium-high. Season beef chuck all over with salt and pepper. Working in 2 batches, cook, turning pieces once, until browned, about 5 minutes per side. Repeat for the ground beef. Do not break ground beef into small bits; brown in large chunks. Transfer to a plate.


Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add Colavita Crushed Tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager beer. Bring to a bubbling simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.


Meanwhile, cut beef chuck into 1⁄2" pieces, discarding any large bits of fat or gristle.


Add beef chuck, ground beef, reserved chile purée, Colavita Kidney Beans, and 2 cups water to pot; season with salt and pepper. Bring to a boil, break up ground beef, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 11⁄2–2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.