Description
This hearty beef chili is a flavorful and satisfying dish, featuring tender beef chunks, a blend of spices, and optional beans. Perfect for cozy nights, it can be topped with fresh cilantro, cheese, and sour cream for added flavor. Enjoy it with crusty bread or tortilla chips!
Ingredients
Scale
- 2 pounds of beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained and rinsed (optional)
- 1 can (15 ounces) pinto beans, drained and rinsed (optional)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for serving)
- Sour cream (for serving)
- Chopped green onions (for serving)
Instructions
- Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Use a heavy-bottomed pot for even cooking.
- Once the oil is hot, add the beef chuck cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes per batch. Remove the browned beef and set it aside on a plate.
- In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent, stirring occasionally to prevent sticking.
- Add the minced garlic and diced jalapeños to the pot, cooking for an additional 1-2 minutes until fragrant.
- Return the browned beef to the pot and stir to combine.
- Add the crushed tomatoes and tomato paste, stirring well to incorporate all ingredients.
- Pour in the beef broth, ensuring the meat is mostly submerged.
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until well mixed.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid.
- Let the chili simmer for at least 1.5 to 2 hours, stirring occasionally. If it gets too thick, add more beef broth or water.
- If using beans, add them during the last 30 minutes of cooking to heat through without becoming mushy.
- After simmering, taste and adjust seasoning as needed. Add more salt, pepper, or chili powder if desired.
- For extra heat, add more diced jalapeños or a dash of hot sauce.
- Serve the chili hot, ladling it into bowls and topping with fresh cilantro, shredded cheese, sour cream, and chopped green onions.
- Enjoy with crusty bread, cornbread, or tortilla chips on the side.
Notes
- This chili can be made ahead of time and tastes even better the next day as the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes