| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons vegetable oil
- 2 pounds beef chuck roast, cut into 3/4-inch cubes
- Kosher salt and freshly ground pepper
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeno pepper, finely chopped (remove seeds for less heat)
- 3 tablespoons chili powder, plus more to taste
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1 14.5-ounce can diced tomatoes
- 3 cups low-sodium beef broth
- 2 15-ounce cans kidney beans, undrained
Instructions
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
- Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
- Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 484 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 44 g |
| Cholesterol | 97 mg |
| Sodium | 1236 mg |
Reviews
The flavors were great!
Way too liquidy though- too oily and watery. I’d do less oil and skip the water altogether.
Turns out I also do not care for big-chunky chili- I much prefer ground beef. Chuck is also just so fatty. I’ll try another recipe next time.
Way too liquidy though- too oily and watery. I’d do less oil and skip the water altogether.
Turns out I also do not care for big-chunky chili- I much prefer ground beef. Chuck is also just so fatty. I’ll try another recipe next time.
Loved this recipe — although I did alter it by reducing the meat (500g mince beef) adding another onion, two carrots, a green capsicum, a cup of corn, a 3 bean mix alongside the kidney beans, no coffee, only adding about a tablespoon of chilli and no jalapeno pepper (I’m not a huge fan of spice). Oh, and I added about a tablespoon of oregano/Italian mix and a bay leaf for extra flavour.
I suppose my recipe is quite different to the original but the end result was so delicious and I think a little healthier with the extra veg. I recommend it however you like your chilli. 🙂
I suppose my recipe is quite different to the original but the end result was so delicious and I think a little healthier with the extra veg. I recommend it however you like your chilli. 🙂
Really great flavor! I used pinto beans rather than kidney beans, but definitely a keeper!
excellent. I use chopped meat though
I followed the directions exactly except I added more hot peppers (variety of different ones). Specifically, the hot peppers included one jalapeño, one thai chili, one red hot, one serrano. It had a great spice without burning your mouth. I also only used one can of beans and it still thickened up pretty well. The beef was so tender.