Description
A warm and hearty beef chili recipe, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 bell peppers (1 red, 1 green), chopped (approx. 300g total)
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (approx. 15g)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 (15 ounce / 425g) can kidney beans, rinsed and drained
- 1 (15 ounce / 425g) can black beans, rinsed and drained
- 2 cups beef broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef chuck in batches until browned on all sides. Remove beef from the pot and set aside.
- Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and jalapeño and cook for another minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Add crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, and seared beef to the pot. Season with salt and black pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until beef is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed. If the chili is too thick, add more beef broth. If it’s too thin, simmer uncovered for a bit to reduce the liquid.
- Serve hot, garnished with your favorite toppings.
Notes
- This chili can be made ahead of time and tastes even better the next day!
- You can customize the heat level by adjusting the amount of jalapeño or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg