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

Ingredient Substitutions

• Instead of Chuck Roast: Beef stew meat, Sirloin tip
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Bell Pepper: Green pepper, Red pepper
• Instead of Yellow Onion: White onion
• Instead of Tomato Paste: Tomato puree
• Instead of Tomato Sauce: Crushed tomatoes
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Beer: Beef broth, Water with Worcestershire sauce
• Instead of Beef Stock: Vegetable stock
• Instead of Cayenne Pepper: Hot sauce
• Instead of Smoked Paprika: Regular paprika
• Instead of Chili Powder: Taco seasoning
• Instead of Cumin: Ground coriander
• Instead of Black Beans: Pinto beans
• Instead of Dark Red Kidney Beans: Red kidney beans
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Ladle
• Colander (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Sear the chuck roast until deeply browned to develop flavor.
• Simmer the chili for at least 1.5 hours so the chuck roast becomes tender.
• Add beans only during the final cooking stage to keep them whole.
• Taste and adjust seasoning before serving.

Chef Tips from the Video

• Toast the spices (cayenne, smoked paprika, chili powder, cumin) for 30 seconds before adding liquids for extra aroma.
• A small square of dark chocolate or 1 tbsp cocoa powder added at the end deepens the flavor.
• Serve with a dollop of sour cream and a sprinkle of fresh cilantro for brightness.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes even better the next day; refrigerate and reheat gently.
• Freeze individual portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat over low heat, stirring occasionally, to prevent scorching.

Frequently Asked Questions