Award-Winning Championship Chili (Print-Friendly Version)
Classic beef chili with robust spices, tender meat, and deep flavors for a satisfying meal.
# Ingredients You’ll Need:
→ Meats
01 -
3 pounds chuck roast, cut into 1/2-inch cubes
02 -
1 pound ground beef, 80/20 ratio
→ Vegetables and Aromatics
03 -
2 large yellow onions, diced
04 -
6 cloves garlic, minced
→ Oils
05 -
3 tablespoons vegetable oil
→ Spices and Seasonings
06 -
3 tablespoons chili powder
07 -
2 tablespoons ancho chili powder
08 -
1 tablespoon smoked paprika
09 -
2 teaspoons ground cumin
10 -
1 teaspoon cayenne pepper
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon ground coriander
13 -
Salt and black pepper, to taste
14 -
2 bay leaves
→ Liquids and Other
15 -
2 cups beef broth
16 -
1 can (28 ounces) crushed tomatoes
17 -
1 can (6 ounces) tomato paste
18 -
2 tablespoons apple cider vinegar
19 -
2 tablespoons brown sugar
# How to Make It:
01 -
Blot chuck roast cubes dry with paper towels. Season liberally with salt and black pepper to ensure optimal browning.
02 -
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the chuck roast pieces on all sides for 3-4 minutes per batch, avoiding pan overcrowding. Transfer the browned meat to a plate.
03 -
In the same Dutch oven, add ground beef and cook over medium-high heat until fully browned, breaking it up with a wooden spoon, about 5-6 minutes. Remove and set aside with the seared chuck roast.
04 -
Add the remaining 1 tablespoon vegetable oil to the pot. Add diced onions and cook until softened, about 5 minutes. Incorporate minced garlic and cook for 1 minute, stirring constantly until fragrant.
05 -
Stir in chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Toast spices for 1-2 minutes, stirring constantly to release essential oils and aromas.
06 -
Pour in beef broth, scraping up any browned bits from the bottom of the Dutch oven. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meats to the pot and combine thoroughly.
07 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring every 30 minutes, until the chuck roast is fork-tender and the sauce has reduced. Add additional broth if the mixture becomes overly thick.
08 -
Ladle chili into warmed bowls. Garnish as desired with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro. Accompany with cornbread or tortilla chips.
# Extra Suggestions:
01 -
Browning the meat in batches maximizes flavor development and prevents excess steam in the pan.