This Beef Chuck Chili is a game-changer, featuring melt-in-your-mouth beef, a perfect blend of spices, and a rich, complex sauce that'll have you coming back for seconds (and thirds!) Made with simple ingredients but big on taste, this chili is perfect for cozy nights in, game day parties, or anytime you need a comforting meal that delivers on flavor. Ready in about 3 hours with minimal hands-on time!
A cold-weather classic that's worth the wait!
There's something magical about a pot of chili simmering on the stove during those first chilly weekends of fall. While I have nothing against quick-cooking recipes (trust me, I love a 30-minute meal!), sometimes you want to slow down and let something truly special develop. That's exactly what happens with this beef chuck chili.
They say the perfect bowl of the chili is in the eye of the beholder, or something like that.
Now, the chili-sphere is a scary place to traverse - there are people hotly debating in every direction about what makes great chili... or even acceptable chili. Is it chili con carne? Ground beef and beans? Does it contain tomatoes? Is it eaten over spaghetti? (Okay, I'm sorry Cincinnati, but I can't back you up on that one.)
The point is, you're never going to convince every chili-lover that your chili is the best chili, but if you ask me, this is the ultimate version. It's got tender chunks of fall-apart beef, incredibly deep meaty flavor, and - yes - beans. Specifically, I like to use a mixture of black beans, pinto beans, and/or kidney beans. But don't worry - if I lost you at the beans, feel free to leave 'em out. The base of this chili is so flavorful and rich that the added fiber and texture that beans add isn't necessary for it to come off as a fully rounded dish. So put down your pitch forks, Texans. I promise we can work this out.
The key to good chili is actually in layers of flavor!
What truly sets this chili apart is the use of beef chuck instead of ground meat, which is cut into hearty cubes. Unlike ground beef, these chunks become incredibly tender during the long, slow simmer, absorbing all the flavors of the chili while still maintaining their texture.
But even more important is the blend of spices and peppers. We're not just talking about a dash of chili powder here. This recipe uses a combination of dried ancho chilis, chipotle peppers in adobo, cumin, smoked paprika, and even a touch of cocoa powder to create a deliciously complex flavor profile. The ancho chilis provide a mild, slightly sweet heat, while the chipotles add a smoky kick.
🔥 Spice Level Note! ⇢ Don't worry if you're sensitive to heat - this recipe is totally customizable. Start with fewer chipotles and jalapeños (but don't mess with the dried anchos), then adjust to taste. The depth of flavor will still be there, even with less spiciness!
Don't fear the cocoa powder ⇢ If you've never heard of adding cocoa powder to chili before, it might seem like a strange ingredient. But I assure you, it won't make your chili taste like chocolate at all. Instead, the earthy, nutty flavor of chocolate complements the chili peppers and spices, all while helping to balance the acidity of the tomatoes. Chocolate is great for adding the sort of richness you want in truly well-developed comfort food, and has been used for centuries in all sorts of savory dishes throughout Mexico and beyond.
What I love most about making beef chili is its versatility. It's perfect for a cozy night in, but it's also my go-to for game day parties or potlucks. The flavors only get better as they sit, making it an ideal make-ahead meal. I often make a big batch on Sunday and enjoy leftover chili throughout the week - it's great on its own, spooned over rice, or used as a topping for baked potatoes or nachos. And if you're from Cincinnati, I'll even turn a blind eye if you spoon it over spaghetti just this once.
Don't skip these tips for the best chili recipe possible
A few simple but crucial steps ensure your chili turns out perfectly every time:
- Start with room temperature meat - Cold beef won't brown properly, so to get a good sear you want to make sure you're not throwing it into the pan straight from the fridge.
- Brown in batches - Just like above, overcrowding the pot leads to steaming instead of browning. Make sure all of the beef cubes have room surrounding them for steam to escape.
- Don't rush the simmer - Those 2.5 hours are essential for tender meat and developed flavors. In order to make shredded beef chili, the beef needs to be cooked long enough for the connective tissue to break down within the meat.
How to serve
Nothing beats a steaming bowl of chili, but how you serve it can take it from great to absolutely unforgettable! Here are some of our favorite ways to enjoy this hearty comfort food:
My absolute favorite way to serve this chili lately has been alongside thick slices of Cheddar Garlic Beer Bread. The savory, cheesy bread is perfect for dunking into the rich chili sauce. Plus, if you're already using beer in your chili, you can use another bottle for the bread and of course enjoy some for yourself, if you're so inclined.
More Cozy Serving Ideas ⇢ This shredded beef chili is delicious on its own, but if you want to introduce some varieties into your leftovers, here are some suggestions:
- LOADED BAKED POTATOES - Who doesn't love transforming a spud into a meal by topping it with chili, cheese, sour cream, and green onions?
- CLASSIC CORNBREAD - Whether homemade or from a mix (no judgment!), warm cornbread is a chili's best friend. My personal favorite version is this Honey Buttermilk Cornbread, which is the perfect counter to the spiciness of the chili.
- RICE OR QUINOA - For a heartier meal, serve the beef chili over your favorite grain.
- CHILI MAC - Toss with cooked macaroni (or mac and cheese!) for a classic comfort food mashup.
- NACHOS - Layer over tortilla chips with melted cheese and all of the typical nacho fillings for a loaded up game day appetizer.
Don't skimp on the toppings ⇢ When hosting, I love setting up a chili bar with various toppings so everyone can customize their bowl. Some must-have additions include shredded cheese, diced red onions, sliced green onions, fresh cilantro, sour cream, diced avocado or guacamole, and fritos or tortilla chips!
No matter how you serve it, this chili is a crowd-pleaser, and I'm so confident that you're going to love it. And if you do, don't forget to leave a star rating and comment below to let us know!
Print
Beef Chuck Chili
Ingredients
- 2-2.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large white onions, diced
- 3 jalapeños, seeded and minced
- 6 garlic cloves, minced
- 3 tablespoons cumin
- 2 tablespoons smoked paprika
- 2 tablespoons cocoa powder
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 4 dried ancho chilis, stems and seeds removed
- 2-3 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce from the can
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 2 bay leaves
- 16 ounces beef stock or beer of choice
- 2 (15 oz) cans beans (kidney beans, black beans, and/or pinto beans), drained and rinsed
- Salt and freshly ground black pepper, to taste
- Shredded cheese, sour cream, guacamole, chopped cilantro, and/or tortilla chips, to serve
Instructions
- Rehydrate the ancho chilis in hot water for 30 minutes. Drain, reserving 1 cup of the liquid.
- In a blender, combine the rehydrated anchos, reserved liquid, chipotle peppers, and adobo sauce. Blend until smooth.
- Season the beef cubes generously with salt. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches, about 5 minutes per batch. Remove and set aside.
- In the same pot, add onions and jalapeños. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in cumin, smoked paprika, cocoa powder, oregano, coriander, and cinnamon. Cook until fragrant, about 1-2 minutes.
- Add the blended chili mixture, fire-roasted tomatoes, bay leaves, and beef stock or beer. Bring to a simmer.
- Return the beef to the pot. Cover and simmer on low for 2.5 hours, stirring occasionally. Then add the beans and cook for another 30 minutes. If the liquid gets low, add more as needed
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving with shredded cheese, sour cream, guacamole, chopped cilantro, and/or tortilla chips, as desired.
Kelly says
The best chili recipe I’ve encountered in my 20 years of making chili! The depth of flavor is incredible, and the texture that the chunks of chuck added were so good! I did cut down on the heat a bit, and added half the cocoa powder (I’ve had bad experiences with cocoa powder and chili). But I think browning the cocoa really changed the flavor profile, so next time I’m definitely following the recipe to a T! Thanks so much!!
Morgan says
Thanks so much for the high praise, Kelly! I'm so glad you enjoyed it!