Description
A first-place winner chili recipe packed with mouthwatering flavors and hearty ingredients, perfect for cold nights or game day gatherings.
Ingredients
Scale
- 3 lbs chuck roast, cut into 1/2-inch cubes
- 1 lb ground beef (80/20)
- 3 tablespoons vegetable oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, sour cream, green onions, cilantro
Instructions
- Pat the cubed chuck roast dry and season with salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat and brown the chuck roast cubes.
- Transfer browned meat to a plate and brown the ground beef in the same pot.
- Add remaining oil, cook onions until softened, then add garlic.
- Stir in spices and cook briefly to bloom flavors.
- Add beef broth, tomatoes, tomato paste, vinegar, brown sugar, and bay leaves; return meat to the pot.
- Bring to a boil, reduce heat, and simmer for 2 to 2.5 hours, stirring occasionally.
- Remove bay leaves, adjust seasoning, and let rest before serving.
- Ladle into bowls and top with optional toppings.
Notes
Try different meats or spices to customize the recipe. Best served with cornbread or tortilla chips.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg