Chili Recipe

Ingredients

• 2 lb Chuck Roast (cut into 1/2‑inch cubes, seasoned with salt and pepper)
• 2 lb Ground Beef (80% lean preferred)
• 1 large Bell Pepper (diced; any color)
• 1 medium Yellow Onion (diced)
• 2 tbsp Tomato Paste
• 1 cup Tomato Sauce
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 12 oz Beer (lager or ale, adds depth)
• 2 cup Beef Stock (low‑sodium)
• 0.5 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Smoked Paprika
• 2 tbsp Chili Powder
• 1 tsp Cumin
• to taste Salt
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Dark Red Kidney Beans (15 oz, drained and rinsed)
• 2 tbsp Olive Oil (for searing and sautéing)
• to taste Black Pepper

Instructions

1. Cube and Season Chuck Roast

   Trim any excess fat, cut the chuck roast into roughly 1/2‑inch cubes and toss with a generous pinch of salt and black pepper.

   Time: PT10M

2. Sear the Chuck Roast

   Heat 1 tbsp olive oil in the Dutch oven over medium‑high heat. Add the cubed chuck in a single layer and sear, stirring occasionally, until browned on all sides, about 4–5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: Medium-high

3. Brown the Ground Beef

   Add the ground beef to the same pot, breaking it up with a wooden spoon. Cook until fully browned, about 5–6 minutes. Drain excess fat onto paper towels and return the meat to the pot.

   Time: PT7M

   Temperature: Medium

4. Sauté Bell Pepper and Onion

   Add the remaining 1 tbsp olive oil, then stir in the diced bell pepper and yellow onion. Cook, stirring frequently, until softened and fragrant, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Remaining Meats and Flavor Base

   Return the seared chuck roast to the pot. Stir in tomato paste, tomato sauce, diced tomatoes (with juices), beer, and beef stock. Sprinkle cayenne, smoked paprika, chili powder, cumin, and a pinch of salt and pepper. Mix thoroughly, scraping up any browned bits.

   Time: PT5M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour 30 minutes, stirring occasionally, until the chuck roast is fork‑tender.

   Time: PT1H30M

   Temperature: Low

7. Add Beans and Finish Cooking

   Stir in the drained black beans and kidney beans. Continue to simmer uncovered for an additional 35 minutes, allowing flavors to meld and the sauce to thicken.

   Time: PT35M

   Temperature: Low

8. Final Seasoning and Serve

   Remove the pot from heat. Taste and add more salt, pepper, or cayenne if desired. Ladle generous portions into bowls and serve with cornbread or your favorite side.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

50 g

Carbohydrates

45 g

Fat

45 g

Fiber

12 g