Recipe Index

Ingredients

• 2 ½ - 3 pounds chuck roast cut into ½-inch cubes
• 2 teaspoons salt (more or less to taste)
• 1 teaspoon pepper (more or less to taste)
• 3 tablespoons olive oil
• 1 large diced yellow onion
• 2 jalapeno peppers, seeded and diced
• 6 minced garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon coriander
• ½ tablespoon cocoa powder
• 2 chopped chipotles in adobo
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth

Method

1. Season the chuck roast cubes with the salt and pepper and heat the olive oil in a heavy pot or Dutch oven over medium-high heat.
2. Brown the beef in batches for 5 to 6 minutes each, turning the cubes to colour every side, then lift the meat out and set it aside.
3. Cook the diced yellow onion, the seeded jalapeno peppers and the minced garlic in the same pot for 4 to 5 minutes, stirring now and then, until softened.
4. Stir in the chili powder, smoked paprika, cumin, brown sugar, oregano, coriander, cocoa powder, the chopped chipotles in adobo and the tomato paste until the spices coat the onions.
5. Return the beef to the pot, add the crushed tomatoes and beef broth, and bring the chili to a boil.
6. Lower the heat, cover the pot and simmer the chili for 2 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened, adding more broth if it reduces too far.

Prep: 20 min · Cook: 180 min · Total: 200 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data