Description
This rich and hearty chili combines tender meats and a variety of spices for a delicious meal perfect for any occasion.
Ingredients
- 3 lbs chuck roast, cut into 1/2-inch cubes
- 1 lb ground beef (80/20)
- 3 tablespoons vegetable oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, sour cream, green onions, cilantro
Instructions
- Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the chuck roast cubes on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
- In the same pot, add ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-6 minutes. Transfer to the plate with chuck roast.
- Add remaining 1 tablespoon of oil to the pot. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Stir constantly for 1-2 minutes until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot and stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 120-150 minutes, stirring every 30 minutes, until the chuck roast is fork-tender.
- Remove bay leaves, taste, and adjust seasoning with salt, pepper, or additional spices as needed. Let rest for 10 minutes before serving.
- Ladle into warmed bowls and top with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro.
Notes
Make sure to brown the meat properly to enhance flavor. Adjust spice levels as needed. Letting the chili rest allows flavors to meld nicely.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American