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Seriously good beef chili simmering in a pot, showcasing the delicious final product of the best beef chili recipe.
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
Cook Time 3 hours
Total Time 3 hours 25 minutes
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.