Chili does not have to be made of ground meat. You can use small chunks of real steak and cook it low and slow until it becomes something so much better: steak so tender, you can eat it with a spoon.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons dried ancho chile powder
- 1 tablespoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried Mexican oregano
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 jalapeños, ribs and seeds removed, diced
- 1 cup crushed tomatoes
- 6 cups hot beef stock, or more as needed
- 2 limes, juiced
- Cornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for serving
Instructions
- Preheat a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. Add the oil to the Dutch oven, then add the beef in two batches to cook until browned on each side, about 5 minutes per batch. Remove the beef to a plate and repeat with the remaining meat.
- Reduce the heat to medium, then remove the meat and set aside while keeping the rendered fat in the pan. Add the ancho chile powder, cumin, paprika and oregano and bloom in the oil until fragrant, about 1 minute. Add the onions, then season with salt and pepper and sauté until translucent, about 5 minutes. Add the garlic and jalapeños and sauté until fragrant, about 30 seconds.
- Add the crushed tomatoes and beef stock and return the seared chuck to the pot. Lightly simmer, partially covered, until thick and rich, about 2 hours. Adjust the seasoning if necessary, and if the chili is getting too thick, add more beef stock. Finish with lime juice to taste. Serve with the accompaniments.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 38 g |
| Saturated Fat | 16 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 65 g |
| Cholesterol | 203 mg |
| Sodium | 1492 mg |
Reviews
This will be my new go to chili recipe. I did add some beans to make it more chili than stew. Otherwise followed the recipe and loved it. Thanks Jeff!
This is so delicious! Served it over baked potatoes the first night and then made tacos with the leftovers. We’re from Texas, so it didn’t really feel like chili to us, but we’re coming around. Will make again!
Delicious and easy! Loved the depth of flavor in this recipe. Toppings were fun too!
Made this last night. Flavor was delicious. I used two jalapeños because the ones I had were large. I think next time, I will let it simmer in the oven instead of on stovetop and maybe for longer time so the meat will be even more tender and maybe fall apart a little more. (I don’t think me thinking of changes means the recipe isn’t good as is. To me a good recipe inspires you to make it again and make it your own.)
This was an easy recipe to follow and prep time wasn’t strenuous. I judge all recipes based on, is it friendly to the disabled people and the end product turns good/great. Both were five stars. I did add beans. This will become my go to chili recipe. The lime juice added at the end was a great pop of freshness.
The only complaint I have is Jeff used 2 jalapeños on the show the recipes calls for 4. In addition, he used beer to deglaze the pan, recommended using water also; adding these tips to the recipe would be an added bonus.
The flavor is fabulous! Guests smelled it as soon as they entered, and they loved it! We opted, like you and Sunny said, to not add beans, stating that this was authentic Texan chili . . . the way they may have cooked it on the prairie (minus all the great spices). I made sweet cornbread for those who like that, and I also served an awesome non-sweet cornbread that my mother taught me (iron skillet type), and on which I was “raised” in Georgia. Thanks again, Jeff, for another great recipe.
Best chili ever! I made it for dinner and we loved it. The steak turned out so tender and the flavor and heat were just right. I had three substitutions to the ingredients. I used Hungarian Paprika that we got on a visit to Budapest, oregano from my garden and ancho chili flakes from my pantry. It all worked beautifully!
Sorry but in my opinion beans go in chili otherwise it’s beef soup. And the corn nuts No that’s just weird.
Made this tonight and will definitely make again. I did put black beans in mine (sorry, not sorry) Thanks Jeff for an amazing recipe.