Description
A hearty and flavorful chili made with tender beef, savory spices, and healthy beans, perfect for cold nights and game-day parties.
Ingredients
- 3 pounds bottom round roast, cut into ½-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup extra virgin olive oil
- 3 large yellow onions, diced
- 2 medium jalapeno peppers, seeded and finely diced
- 1 tablespoon garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (4.5 ounces) chopped green chiles
- 2 cups beef broth, or as needed
Instructions
- Season the beef cubes evenly with salt and pepper.
- Heat the olive oil in a large skillet over high heat. Add the beef in batches if necessary. Cook for 2-3 minutes on each side until it is browned.
- Reduce the heat to medium-high. Add the diced onions and jalapenos to the skillet. Cook, stirring occasionally, for about 5 minutes until they are slightly softened.
- Add the minced garlic and cook for 1 more minute.
- Mix in the chili powder, ground cumin, diced tomatoes, black beans, kidney beans, chopped green chiles, and beef broth. Stir well.
- Reduce the heat to low and let it simmer for 30 minutes to an hour, stirring occasionally, until the meat is tender.
Notes
For extra heat, keep the seeds in the jalapenos or add a dash of cayenne pepper. Letting the chili sit for a day in the fridge can enhance its flavors.