Name: 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; 1/2 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

Ingredients

Units Scale

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
1/2 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

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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.