Beef Chili

Ingredient List

• 2 pound chuck roast, cut into ¾–1 inch cubes
• Salt & black pepper
• 2 tbsp butter
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 ribs celery, finely diced
• 1 jalapeño, seeded & finely minced
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 1 chipotle pepper in adobo, finely minced
• 1 tbsp adobo sauce
• 2½ tbsp chili powder
• 2 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 (28 oz) can crushed tomatoes
• 2 cups beef stock
• 1 cup dark beer
• 1 tbsp Worcestershire sauce
• 1 can kidney beans, drained & rinsed
• 1 can pinto beans, drained & rinsed
• 1 tbsp apple cider vinegar

Instructions

1. Season beef generously with salt and pepper. Sear in batches in a heavy pot or Dutch oven until deeply browned. Remove and set aside.
2. Add butter, onions, bell peppers, celery, and jalapeño to the pot with a pinch of salt and pepper. Cook over medium heat until soft and lightly caramelized, about 10–12 minutes.
3. Add garlic, tomato paste, chipotle pepper, and adobo sauce. Cook 2–3 minutes until fragrant and the tomato paste darkens slightly.
4. Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, and nutmeg. Cook 30 seconds until aromatic.
5. Deglaze with beer, scraping up the browned bits from the bottom of the pan. Add crushed tomatoes, beef stock, Worcestershire, and the browned beef. Bring to a gentle boil, then reduce to a low simmer.
6. Simmer uncovered for 1½–2 hours, stirring occasionally, until the beef is tender and the chili thickens.
7. Stir in beans during the last 30 minutes of cooking.
8. Turn off heat, stir in vinegar, and adjust salt to taste. Let rest 15–20 minutes before serving.