Description
A rich and flavorful chili made with tender chuck roast and savory ground beef, perfect for family dinners and game days.
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. Season generously with salt and pepper.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides for about 3-4 minutes per batch. Transfer to a plate.
- In the same pot, add ground beef and cook until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.
- Add the remaining 1 tablespoon of oil, then 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 to the pot. Stir constantly for 1-2 minutes to bloom the spices.
- Pour in beef broth, scrape up any browned bits. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return 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 and sauce has thickened.
- Remove bay leaves, adjust seasoning with salt and pepper. Let rest for 10 minutes before serving.
- Ladle into bowls and top with optional toppings. Serve with cornbread or tortilla chips.
Notes
For added depth, let the chili sit overnight in the refrigerator before reheating. Adjust spice levels to your preference.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American