Beef Chili Recipe

5 from 1 vote

This beef chili recipe is made with fall-apart tender beef chuck, roasted tomatoes, beans, and lots of spices for mouth watering beef flavor.

Prep Time10

Cook Time4 25

Total Time4 35

Course: Main Course

Cuisine: American

Keyword: chili, recipe, spicy

Servings:

Calories: 456kcal

2 tablespoons olive oil (or more as needed)
20 ounce Beef Chuck Pot Roast cubed
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon cumin
1 large onion chopped
¼ pound bacon minced
12 ounces beer I used Negra Modelo
1 can light red kidney beans 15.5 ounces
1 can dark red kidney beans 15.5 ounces
3 pounds tomatoes
3 jalapeno peppers (I used a mix of Senise peppers, jalapenos, Aleppos and habaneros. Use 1 large bell pepper for a milder version)
3 tablespoons ancho chili powder
Sour cream or crema for serving. Bonus points if it is chipotle crema! Don't forget the hot sauce!

Heat the oil in a large pan to medium-high heat.
Rub the beef chuck with the chili powder, garlic, salt and cumin.
Sear each side of the beef in the hot pan to get a nice brown crust, 3-4 minutes per side. Remove the seared beef and set it aside.
Reduce the heat to medium and add the chopped onion, and minced bacon. Cook for 5 minutes to soften.
Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
Add the reserved beef and kidney beans. Cover.
Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up.
Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate.
Slow cook on HIGH for 4 hours, or until the beef is fork tender.
Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings.

Heat Factor: Medium, though you can adjust the heat factor up or down with different chili peppers and powders.