| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup all-purpose flour
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 cloves garlic, minced
- Two 14-ounce cans tomato sauce
- 2 tablespoons chile powder
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 3 to 4 dashes hot sauce
- One 330-milliliter bottle beer
- One 14-ounce can kidney beans, drained and rinsed
- One 14-ounce can pinto beans, drained and rinsed
- One 14-ounce can black beans, drained and rinsed
- 1 1/2 cups sour cream
- 1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
- 1/2 red onion, diced
- 1/2 cup fresh cilantro leaves
Instructions
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 696 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 15 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 137 mg |
| Sodium | 1585 mg |
Reviews
Hmmmm…I’ll just say I added onions, jalapenos, more salt and I wished I had more meat. When I think chunky I think less liquid. Ratio should be 2.5 to 3 lbs of chuck. Wasn’t spicy at all. I fixed all that, tho. Not for us
I know folks don’t like when you rate before making the recipe and eating it, but I just made it, and if it tastes as good as it smells right now, then 5 stars. I am salivating and can’t wait to try it! I am going cook a little bit longer than the 2 1/2-3 hours because I slow cooked chuck before and seems 5-6 hours is the sweet spot. I did add onions, and doubled the garlic, but that’s just me.
Smells delish. When I taste while cooking I love the flavor of the seasonings. I did add a little bit of finely chopped onion and poblano. We are watching football and we can’t wait to eat it. I’ve made many recipes for Chili and I love this flavor combo!!! Thanks Ree.
This is the bomb, soooo good! I added a bit more garlic and some onion powder. I also added a Tsp of tomato paste with the garlic and sweat that down. I then deglazed the pot well with the beer. Added an extra can of garbanzo beans and cooked it all according to the recipe. The smooth texture and spice level was amazing. The chipotle sour cream was delicious too. Gonna make this often. Thanks!
Fantastic!!! Nice and spicy. My husband and I both loved it as a nice change from the traditional chili. I will definitely make again!!
Very different from my mom’s beloved chili recipe, but a nice change (my husband liked it). The beef chuck was not bad, but I prefer ground beef for the added flavor and texture. I also missed having chopped sautéed onion in the recipe. However, there was plenty of good flavor and heat with all the spices, and the chipotle cream was a tasty topping.