Chunky Beef Chili

There’s nothing quite like the scent of a simmering pot of chunky beef chili wafting through the kitchen, promising warmth and comfort with every spoonful. This hearty dish, brimming with flavor and texture, takes about two to two and a half hours to prepare. You’ll love how the combination of cubed chuck roast and ground beef creates a rich, meaty base that makes this chili a true standout.

This recipe is perfect for gatherings, game days, or cozy nights in. It’s also an excellent option for meal prepping; you can make it ahead of time and store it in the fridge or freezer for a quick and satisfying meal later.

Why You’ll Love This Recipe

• The combination of cubed chuck roast and ground beef adds layers of flavor and texture.
• A splash of draft beer enhances the richness and depth of the chili.
• The mix of spices creates a balanced heat that can be customized to your taste.
• Simmering the chili results in tender meat that practically melts in your mouth.

What You’ll Need

Here’s everything you’ll need to make this delicious dish:

For the Meat

• 1 LB chuck roast, cubed small
• 2 LB ground beef

For the Vegetables

• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red pepper, chopped

For the Tomato Base

• 2 TBSP tomato paste
• 28 OZ can of tomato puree
• 28 OZ can of diced tomatoes

For the Liquid

• 10 OZ draft beer (lager)
• 36-40 OZ beef broth

For the Beans

• 15 OZ can of black beans, drained and rinsed
• 15 OZ can of dark red beans, drained and rinsed

For the Spices

• 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

For Cooking

• 2 TSP avocado oil

Note: If you prefer, you can use olive oil instead of avocado oil.

Substitutions & Swaps

• Ground turkey for ground beef
• Sweet potatoes for beans
• Gluten-free beer or broth if needed
• Vegetables of choice for added nutrition

How to Make It

Follow these steps for a delicious chunky beef chili.

Sear the Meat

Season the cubed chuck roast generously with salt and pepper on all sides. Heat a large Dutch oven or heavy bottom pot over medium-high heat and add 2 teaspoons of avocado oil. Sear the cubed chuck for 4-5 minutes, flipping halfway, until browned. Remove and set aside.

Cook the Ground Beef

Add the ground beef to the pot and cook until fully browned and crumbled. Once browned, use a paper towel to remove excess grease. Reduce the heat to medium and add in the green peppers, red peppers, and onion, mixing well to combine. Add back the seared chuck roast.

Combine Ingredients

Stir in the tomato paste and cook for two to three minutes to cook out the bitterness. Add the tomato purée and diced tomatoes, mixing well. Pour in the beer and beef broth, then season generously with smoked paprika, cayenne, chili powder, cumin, all-purpose seasoning, and Cajun seasoning.

Simmer the Chili

Cover the pot with a lid and cook on medium heat for 1 to 1.5 hours. After this time, remove the lid, add the beans, and stir to combine. Cook for an additional 30-45 minutes until the meat is tender and flavors meld beautifully. Taste and adjust seasoning as necessary.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, chili freezes well for several months.
Reheat: Microwave or simmer on the stove for 10-15 minutes.

Tips for Best Results

• Sear the meat well for maximum flavor.
• Adjust the heat level by modifying cayenne pepper.
• Incorporate different beans for added texture.
• Let the chili rest overnight for richer flavors.

Serving Suggestions

• Top with shredded cheese and fresh cilantro.
• Serve alongside cornbread or crusty bread.
• Pair with a side salad for a complete meal.