Description
Hearty and flavorful beef chili, simmered low and slow for maximum depth. Packed with tender beef, beans, and spices, perfect for a cold night.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeded and minced (optional, for extra heat)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups beef broth
- 1 tbsp unsweetened cocoa powder (optional, adds depth of flavor)
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, lime wedges
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper.
- Sear the beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until nicely browned. Remove the seared beef from the pot and set aside.
- Sauté the aromatics: Add the chopped onion and bell peppers to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes.
- Add the garlic and jalapeños: Stir in the minced garlic and jalapeños (if using) and cook for another minute, until fragrant.
- Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Cook for about 30 seconds, stirring constantly, until fragrant.
- Deglaze the pot: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the beef: Add the seared beef back to the pot.
- Add the remaining ingredients: Stir in the kidney beans, black beans, beef broth, cocoa powder (if using), and apple cider vinegar.
- Bring to a simmer: Bring the chili to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or even longer for a richer flavor. Stir occasionally to prevent sticking.
- Check for tenderness: After 2 hours, check the beef for tenderness. It should be easily shredded with a fork. If it’s still tough, continue to simmer for another hour or two.
- Adjust seasoning: Taste the chili and adjust the seasoning with salt and pepper as needed.
- Ladle into bowls: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, and lime wedges.
- Serve with sides: Serve the chili with cornbread, tortilla chips, or a side salad.
Notes
- Spice Level: Adjust the amount of jalapeños and cayenne pepper to your liking. If you’re sensitive to heat, omit them altogether.
- Beef Options: You can also use ground beef, ground turkey, or shredded chicken in place of the beef chuck. If using ground meat, brown it in the pot before adding the vegetables.
- Vegetarian Chili: To make a vegetarian chili, omit the beef and add more beans or vegetables, such as corn, zucchini, or sweet potatoes. You can also use vegetable broth instead of beef broth.
- Slow Cooker Chili: This recipe can easily be adapted for a slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Pressure Cooker Chili: For a quicker version, use a pressure cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to a pressure cooker. Cook on high pressure for 30 minutes, followed by a natural pressure release.
- Adding Beer: For a richer flavor, add a bottle of dark beer (such as stout or porter) to the chili along with the beef broth.
- Adding Chocolate: The cocoa powder adds a subtle depth of flavor, but you can also add a square or two of dark chocolate for an even richer taste.
- Freezing Chili: Chili freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make it a Chili Bar: Set out a variety of toppings and let everyone customize their own bowl of chili. This is a great option for parties or gatherings.
- Don’t be afraid to experiment! Chili is a very forgiving dish, so feel free to experiment with different ingredients and flavors to create your own signature chili.
- The Importance of Quality Ingredients: Using high-quality ingredients, especially the beef and spices, will make a noticeable difference in the final flavor of your chili.
- Letting it Rest: Like many stews and braises, chili often tastes even better the next day. The flavors have more time to meld together. So, if you have the time, make it a day ahead and reheat it before serving.
- Consider Adding Cornmeal: For a thicker, more “southwestern” style chili, consider adding a couple of tablespoons of cornmeal during the last hour of simmering. This will help to thicken the chili and add a slightly grainy texture.
- Using Different Types of Beans: Feel free to experiment with different types of beans, such as pinto beans, great northern beans, or even cannellini beans. Each type of bean will add a slightly different flavor and texture to the chili.
- Roasting the Vegetables: For an even deeper flavor, you can roast the onions, bell peppers, and jalapeños before adding them to the chili. Toss them with olive oil and roast them in a 400°F (200°C) oven for about 20-25 minutes, or until they are softened and slightly charred.
- If the chili becomes too thick during simmering, add a little more beef broth to thin it out.
- If the chili is too thin, you can remove the lid during the last hour of simmering to allow some of the liquid to evaporate.
- Prep Time: 30 minutes
- Cook Time: 120 minutes