SERIOUSLY GOOD BEEF CHILI

I can almost smell the smoky aroma wafting from the kitchen, instantly transporting me back to chilly autumn evenings at my grandma’s house. She always had a pot of chili simmering on the stove, ready to warm our bellies and our hearts. It wasn’t just food; it was love in a bowl. That’s exactly what I’m aiming for with this Best Beef Chili Recipe – Seriously Good!, a recipe perfected over years of tweaking and tasting. Today, I’m sharing all my secrets for the most amazing chili you’ll ever make, guaranteed to become a new family tradition!

The Seriously Good Beef Chili: Your New Go-To Recipe

Alright, my friends, let’s talk chili. This isn’t just any chili; this is the chili that will win hearts, impress your friends, and become a staple in your household. We’re talking deep, rich flavor, tender beef, and that perfect balance of spice that leaves you wanting more. And the best part? It’s surprisingly easy to make. Trust me, even if you’re a beginner cook, you can nail this. Ready to dive in?

What Makes This Chili So Special?

So, what sets this chili apart from the hundreds of other recipes out there? It’s all about the details, my friend. From the quality of the beef to the layering of flavors, every step is designed to create a truly unforgettable chili experience. Here’s a breakdown:

• The Beef: We’re using chuck roast for maximum flavor and tenderness.
• The Aromatics: Onions, garlic, and bell peppers form the foundation of our flavor profile.
• The Spices: A blend of chili powder, cumin, smoked paprika, and a touch of cayenne pepper delivers that perfect kick.
• The Secret Ingredient: A little bit of dark chocolate (yes, really!) adds depth and richness.
• The Long Simmer: Time is your friend here. A slow simmer allows the flavors to meld and the beef to become incredibly tender.

Ingredients You’ll Need

Okay, let’s gather our ingredients. Don’t worry if you don’t have everything on hand. Feel free to substitute or adjust based on your preferences. That’s the beauty of chili – it’s very forgiving!

• 2 lbs Chuck Roast: Cut into 1-inch cubes.
• 2 tbsp Olive Oil: For browning the beef.
• 1 Large Onion: Diced.
• 2 Bell Peppers: Diced (I like to use one red and one green for color).
• 4 Cloves Garlic: Minced.
• 1 tbsp Chili Powder: Use a good quality chili powder for the best flavor.
• 1 tbsp Cumin: Ground cumin.
• 1 tsp Smoked Paprika: Adds a smoky depth.
• 1/2 tsp Cayenne Pepper: For a little heat (adjust to your preference).
• 1 (28 oz) Can Crushed Tomatoes: Use good quality crushed tomatoes.
• 1 (15 oz) Can Tomato Sauce: Adds richness and body.
• 1 (15 oz) Can Diced Tomatoes: Undrained.
• 1 (15 oz) Can Kidney Beans: Drained and rinsed.
• 1 (15 oz) Can Black Beans: Drained and rinsed.
• 1 cup Beef Broth: Low sodium is preferred.
• 1 tbsp Brown Sugar: Balances the acidity.
• 1 oz Dark Chocolate: (70% cacao or higher)
• Salt and Pepper: To taste.

Optional Toppings:

Don’t forget the toppings! This is where you can really customize your chili and make it your own. Here are some of my favorites:

• Shredded Cheddar Cheese
• Sour Cream or Greek Yogurt
• Chopped Green Onions
• Diced Red Onion
• Avocado
• Jalapeños
• Cilantro
• Lime Wedges
• Tortilla Chips

Let’s Get Cooking: Step-by-Step Instructions

Alright, now for the fun part! Let’s walk through the process of making this seriously good beef chili. Don’t be intimidated by the list of ingredients or the number of steps. I’ll guide you through everything.

1. Sear the Beef: Pat the chuck roast cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot. This is crucial for developing a deep, rich flavor. Remove the beef from the pot and set aside.
2. Sauté the Aromatics: Add the diced onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Add the Spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant. This will bloom the spices and release their flavors.
4. Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (this is where all the flavor is!).
5. Add the Remaining Ingredients: Return the seared beef to the pot. Add the crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, and brown sugar. Stir to combine.
6. Simmer, Simmer, Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or even longer for maximum flavor. The longer it simmers, the more tender the beef will become and the more the flavors will meld. Stir occasionally to prevent sticking.
7. The Final Touch: During the last 30 minutes of cooking, stir in the dark chocolate. This will add a subtle richness and depth of flavor that you won’t believe.
8. Season to Taste: Taste the chili and adjust the seasoning as needed. You may need to add more salt, pepper, or chili powder.
9. Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings. Get creative and have fun with it!

Tips and Tricks for Chili Perfection

Want to take your chili to the next level? Here are some of my best tips and tricks for achieving chili perfection:

• Don’t Skip the Searing: Searing the beef is essential for developing a deep, rich flavor. Don’t overcrowd the pot, or the beef will steam instead of sear.
• Use Good Quality Ingredients: The better the ingredients, the better the chili will be. Invest in good quality chili powder, crushed tomatoes, and beef.
• Adjust the Spice Level: If you’re sensitive to spice, start with a smaller amount of cayenne pepper and add more to taste. You can also add a pinch of sugar to balance the heat.
• Make It Ahead: Chili is even better the next day, as the flavors have had time to meld. Make it a day or two in advance and store it in the refrigerator.
• Freeze It for Later: Chili freezes beautifully. Store it in airtight containers or freezer bags for up to 3 months.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Sear the beef as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours.
• Instant Pot Option: Sear the beef using the saute function, then add all ingredients and cook on high pressure for 30 minutes. Allow for a natural pressure release.

Variations to Try

Want to mix things up? Here are a few variations you can try:

• Spicy Chili: Add more cayenne pepper, a chopped jalapeño, or a dash of hot sauce.
• Vegetarian Chili: Substitute the beef with lentils or beans.
• White Chicken Chili: Replace the beef with chicken and use white beans instead of kidney and black beans. You could even try a CREAMY CHICKEN CHILI for a different twist!
• Chili Verde: Use tomatillos, green chiles, and cilantro instead of tomatoes and chili powder.

Serving Suggestions and Pairings

Chili is a meal in itself, but it’s also great with sides. Here are some of my favorite serving suggestions and pairings:

• Cornbread: A classic pairing.
• Tortilla Chips and Guacamole: For a Tex-Mex vibe.
• Salad: A simple green salad with a vinaigrette dressing.
• Baked Potato: Top a baked potato with chili and your favorite toppings.
• Over Rice: Serve chili over a bed of fluffy white rice.
• As a Topping: Use chili as a topping for nachos, hot dogs, or baked potatoes. For a fun twist, try serving this before diving into Lasagna with Meat Sauce for a hearty Italian-American feast!

Speaking of sides, if you’re looking for something else to warm you up on a chilly evening, why not try CHICKEN STEW or MEXICAN STREET CORN SOUP? Both are packed with flavor and incredibly comforting. And if you are looking for a chili that can be enjoyed in soup form, don’t miss out on our CREAMY SAUSAGE TORTELLINI SOUP!

Don’t forget that chili also works great as a topping for other dishes. Before serving SHEPHERD’S PIE MAGIC, serve it with a generous dollop of this chili. I can’t recommend CREAMY POTATO SOUP enough either, but if you’re looking for something to dip your tortilla chips in, I highly suggest SMOKY QUESO or the SPICY COWBOY QUESO.

For a unique twist, try serving this chili before a comforting dish like CHICKEN POT PIE ORZO, or even alongside a warm bowl of PASTA FAGIOLI for a hearty and satisfying meal. And if you’re a fan of Italian-inspired soups, consider making LASAGNA SOUP PERFECTION for another family favorite!

Conclusion: Time to Enjoy Your Chili Masterpiece!

There you have it, my friend! Your very own Best Beef Chili Recipe – Seriously Good! I hope you enjoy it as much as I do. Remember, cooking is all about experimentation and having fun. Don’t be afraid to adjust the recipe to your liking and make it your own. Now, go forth and create some chili magic! I know you’re going to make something absolutely delicious.

Lady Maria

Seriously Good Beef Chili

This beef chili recipe is packed with deep, rich flavor and features tender chuck roast simmered to perfection. The addition of dark chocolate elevates the chili to a new level of deliciousness, making it a guaranteed family favorite. It’s surprisingly easy to make, even for beginner cooks!

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Chuck Roast: Cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 Large Onion: Diced
• 2 Bell Peppers: Diced one red, one green recommended
• 4 Cloves Garlic: Minced
• 1 tbsp Chili Powder
• 1 tbsp Cumin: Ground cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper: Adjust to your preference
• 1 cup Beef Broth: Low sodium preferred
• 1 tbsp Brown Sugar
• 1 oz Dark Chocolate: 70% cacao or higher
• Salt and Pepper: To taste
• Optional toppings: Shredded Cheddar Cheese, Sour Cream or Greek Yogurt, Chopped Green Onions, Diced Red Onion, Avocado, Jalapeños, Cilantro, Lime Wedges, Tortilla Chips

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• knife
• Measuring spoons
• Measuring cups
• wooden spoon or spatula
• Can opener
• paper towels

Method

 

1. Pat the chuck roast cubes dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
3. Sear the beef in batches, making sure not to overcrowd the pot. Sear until browned on all sides. Remove the beef from the pot and set aside.
4. Add the diced onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
6. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
8. Return the seared beef to the pot. Add the crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, and brown sugar. Stir to combine.
9. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or even longer for maximum flavor. Stir occasionally to prevent sticking.
10. During the last 30 minutes of cooking, stir in the dark chocolate.
11. Taste the chili and adjust the seasoning as needed. You may need to add more salt, pepper, or chili powder.
12. Ladle the chili into bowls and top with your favorite toppings.

Notes

For a richer flavor, use bone-in chuck roast and remove the bone after cooking. Chili is even better the next day, as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For a vegetarian option, substitute the beef with 2 cups of cooked lentils or add an additional can of beans.