Chunky Beef Chili
Nothing says comfort food like homemade chili! This is a twist on a classic recipe that your kids will love.
Ingredients
- 1 LB Chuck Roast Cubed small
- 2 LB Ground Beef
- 1 Yellow Onion Chopped
- 1 Green Bell Pepper Chopped
- 1 Red Pepper Chopped
- 2 TBSP Tomato Paste
- 28 OZ Can of Tomato Puree
- 28 OZ Can of Diced Tomatoes
- 10 OZ Draft Beer Lager
- 36-40 OZ Beef Broth
- 15 OZ Can of Black Beans drained and rinsed
- 15 OZ Can of Dark Red Beans drained and rinsed
- 2 TBSP Smoked Paprika
- 1 TSP Cayenne Pepper adjust to taste
- 2 TBSP Chili Powder
- 1 TBSP Cumin
- 1 TSP All Purpose Seasoning Natures Seasoning
- 1 TSP Cajun Seasoning
- Salt and Pepper To taste
- 2 TSP Avocado Oil
Instructions
- Place your cubed chuck roast on a tray and season generously with salt and pepper on all sides. Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add 2 teaspoons avocado oil and add your cubed chuck. Sear for 4-5 minutes, flipping halfway. Once seared, remove and set aside.
- Next, add in your ground beef and cook until fully brown and crumbled. Use a paper towel to remove excess grease. Reduce the heat to medium and add in your green peppers, red peppers, and onion. Mix well to combine. Add back in your cubed meat.
- Add in your tomato paste and mix well. Cook for two to three minutes to cook out the bitterness of the paste. Add in your tomato purée and diced tomatoes. Mix well to combine. Next, stir in your beer and beef broth. Season well with smoked paprika, cayenne, chili powder, cumin, all-purpose, and Cajun.
- Cover with a lid and cook on medium heat for 1 hr to 1 1/2 hours. Remove the lid, add in your beans, and stir to combine. Cook for an additional 30-45 minutes. Your meat should be tender and your house should smell amazing. Taste and adjust any seasoning as necessary.
- Place in your favorite soup bowl/cup and top with cheese, sour cream, jalapeño… whatever you like. Serve and enjoy!