Ingredients
Scale
- For the Beef & Marinade (Optional but Recommended):
- 2.5 – 3 lbs Boneless Chuck Roast, trimmed of excess hard fat and cut into 1-inch cubes
- 1 tablespoon Chili Powder (a robust blend)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper (or more, to taste)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil or Avocado Oil
- For the Chili Base:
- 1 large Yellow Onion, chopped
- 2 Bell Peppers (any color, e.g., one red, one green), chopped
- 4–6 cloves Garlic, minced
- 2–3 Jalapeño Peppers, minced (seeds removed for less heat, leave some for more)
- 1–2 Chipotle Peppers in Adobo Sauce, minced (plus 1 teaspoon of the adobo sauce)
- 1/4 cup Tomato Paste
- 2 tablespoons Chili Powder (a different blend if you have it, for complexity)
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (adjust to your spice preference)
- 1 teaspoon Unsweetened Cocoa Powder (optional, for depth)
- 1 (28-ounce) can Crushed Tomatoes (fire-roasted if available)
- 1 (15-ounce) can Diced Tomatoes, undrained (fire-roasted if available)
- 1 (15-ounce) can Kidney Beans, rinsed and drained
- 1 (15-ounce) can Black Beans, rinsed and drained
- 4 cups Beef Broth (low sodium preferred)
- 1–2 tablespoons Brown Sugar or Maple Syrup (optional, to balance acidity and spice)
- 1 tablespoon Apple Cider Vinegar or Lime Juice (added at the end)
- Salt and Black Pepper to taste throughout cooking
- For Garnish (Optional but Highly Recommended):
- Shredded Cheddar or Monterey Jack Cheese
- Sour Cream or Greek Yogurt
- Chopped Fresh Cilantro
- Sliced Green Onions
- Diced Avocado
- Pickled Jalapeños
- Corn Chips or Tortilla Strips
Instructions
- Prepare the Chuck Roast (Optional Marinating Step): In a large bowl, toss the cubed chuck roast with 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If time allows, cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Working in batches to avoid overcrowding the pan, sear the chuck roast cubes on all sides until deeply browned. This step is crucial for developing flavor. Remove the browned beef from the pot and set aside. Don’t worry about any browned bits stuck to the bottom of the pot; that’s pure flavor (fond)!
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion and bell peppers to the pot. Cook, stirring occasionally, for 5-7 minutes, until softened. If the pot seems dry, add another tablespoon of oil. Add the minced garlic, jalapeños, and chipotle peppers (with adobo sauce). Cook for another 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Bloom Spices & Tomato Paste: Add the tomato paste to the pot and cook for 2-3 minutes, stirring constantly, until it darkens slightly. This deepens its flavor. Then, add the remaining 2 tablespoons chili powder, 1 tablespoon cumin, dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and the optional cocoa powder. Stir and cook for 1 minute more, until the spices are fragrant. This “blooming” of the spices enhances their flavor.
- Deglaze and Build the Base: Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing process incorporates all that concentrated flavor into your chili.
- Combine Ingredients: Return the seared chuck roast (and any accumulated juices) to the pot. Add the crushed tomatoes, diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and the remaining beef broth. If using, stir in the brown sugar or maple syrup.
- Simmer to Perfection: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours, or until the chuck roast is incredibly tender and easily shreds with a fork. Stir occasionally to prevent sticking, especially towards the end of the cooking time. If the chili becomes too thick for your liking during simmering, you can add a little more beef broth or water.
- Finish and Adjust Seasoning: Once the beef is tender, use two forks to gently break apart any larger chunks of beef if desired, or leave them as is. Stir in the apple cider vinegar or lime juice – this brightens up all the flavors. Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or even a pinch more cayenne for extra heat.
- Rest (Recommended): If possible, let the chili rest for at least 30 minutes off the heat before serving. The flavors will continue to meld and deepen. Chili is often even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550