| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 30 min |
| Cook: | 2 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 2 to 4 tablespoons vegetable oil, plus more as needed
- 3 pounds boneless beef chuck, cut into 3/4-inch pieces
- Kosher salt and freshly ground pepper
- 2 large onions, chopped
- 8 cloves garlic, chopped
- 1/3 cup plus 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
- 1 3/4 cups low-sodium beef broth
- 1/3 cup brewed espresso or strong coffee
- 2 15-ounce cans pinto beans, drained and rinsed
- Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Instructions
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 48 g |
| Cholesterol | 107 mg |
| Sodium | 1155 mg |
Reviews
I was nervous about the amount of chili powder so I incorporated slowly, and only ended up using few tablespoons – I also added in some apple cider vinegar to give it some zing – it was really good.
Delicious….I added some red pepper flakes for more heat and used three different beans (kidney, pinto and black) and it was wonderful!!
Such an easy, flavorful chili recipe! My family loves when this is waiting for dinner. I’m sure it would be even better if I browned the beef but I’ll be honest, I just throw everything in and let the slow cooker do the work!
Pleased even picky stepkids! Added cumin and kidney beans and Mexican chili powder. Served with cornbread muffins. Delicious!
Good Recipe, with a couple of faults.
Suggest that the beef be cut to 0.5 inches, rather than 0.75 inches. Also, came out a bit soupy. Might want to cut back on the Beef Broth up front, and add later, to maintain the right consistency. Make sure that you use fresh Chili Powder. The flavor is a bit less tomato’y for my taste, so I would add another Tablespoon of Tomato Paste. Make sure to crush the tomatoes a lot; otherwise, they will become floaters in the chili.
The flavor was very good, color was excellent, and there was a little kick at the end. I will use the recipe again.
This chili is amazing! I love the heat and the depth of flavors. I substitute one can of pinto beans with black beans. I’ve even tried this recipe with ground beef which is very good too. This is a well-rounded chili that you can make you own. My husband is always asking for me to make chili and this recipe never disappoints.
you lost me at espresso
1/3 Cup plus 2 Tbsp chili powder seems like an awful lot of spice. I used three Tbsp and that tasted well to me.
I loved the meat, but all in all was missing something. Maybe too much heat? Didn’t taste anything but chili powder. Will make the meat again and lay off the chili powder.
This chili was very tasty but lacked something. I added some cumin and that made it all the more tasteful.