Description
This Award-Winning Championship Chili is a hearty blend of two types of beef and spices, perfect for gatherings or family dinners.
Ingredients
- 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 with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the chuck roast cubes on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Add the ground beef to the pot and cook until browned, breaking it apart (about 5-6 minutes). Transfer to the plate with the chuck roast.
- Add the remaining 1 tablespoon of oil to the pot. Add diced onions and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute.
- Stir in the spices and cook for 1-2 minutes until fragrant.
- Pour in the beef broth and scrape up any browned bits. Add tomatoes, tomato paste, vinegar, brown sugar, and bay leaves. Return all meat to pot and stir.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring every 30 minutes.
- Remove bay leaves, taste, and adjust seasoning. Let rest for 10 minutes before serving.
- Ladle into bowls and top with shredded cheddar, sour cream, green onions, and cilantro. Serve with cornbread or tortilla chips.
Notes
Let the chili sit for a while after cooking for better flavor. Browning the meat well is essential for depth.