Chuck Beef Chili
Slow braised chuck chili
Servings 6 people
Equipment
- Dutch oven
Ingredients
Beef & Base
- 2 lbs Chuck Beef trimmed and cut into ½-inch cubes
- 1 tbsp olive oil
- Salt & black pepper to season
Aromatics:
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño minced (optional)
Liquids:
- 1 12 oz can or bottle dark beer (porter, stout, or amber works great)
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 2 cups beef broth
Spices
- 3 tbsp chili powder or your homemade warm blend
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp black pepper
- ½ tsp Szechuan or crushed red pepper flakes optional heat
- 1 tsp MSG to enhance umami without extra salt
- Salt to taste start with ½ tsp and adjust
optional ingriedents
- 1 can 15 oz kidney or pinto beans, drained
- 1 tbsp tomato paste for richness
- 1 tbsp brown sugar or molasses to balance acidity
Instructions
- Sear the steak:
- Pat the flank steak cubes dry with paper towels.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- Season with salt and pepper and sear the beef in batches until browned on all sides (do not overcrowd). Remove and set aside.
- Sauté aromatics:
- In the same pot, add onion, garlic, and peppers. Sauté 5–6 minutes until softened and golden.
- Deglaze with beer:
- Pour in the beer, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
- Build the chili:
- Add diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, coriander, pepper, and MSG.
- Stir in the seared flank steak and bring to a low simmer.
- Slow simmer:
- Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, stirring occasionally, until the steak is tender and the sauce has thickened.
- Finish:
- Stir in beans if using and cook another 10 minutes.
- Adjust seasoning with salt, pepper, and a splash of lime juice or vinegar for balance.
