Chunky Beef Chili

Tender cuts of beef  simmered in a thick, savory sauce.  This hearty and satisfying Chunky Beef  Chili has immense flavor and texture to pack a punch! 

Chunky Beef Chili simmered with fresh vegetables!

This is a chili you’ll fall in love with.  You know how I know this?  Because all my guys have THE most pickiest of the pickiest taste buds.  Trying to please all of them with one chili recipe is challenging.  And, this chili recipe delivers to all kinds of picky taste buds!  

Chunky Beef Chili simmers to perfection!

The full recipe of this (mouth-watering, saporous, enticing, and tasty!) Chunky Beef Chili is down below.  But first, I want to show you how simple this is to throw together in a heavy pot or Dutch oven.  

You do need to plan on this chili taking 3-4 hours to simmer… that’s SIMMER to perfection.  While slow cooking it on the stove top, without the lid, allows the succulent sauce to thicken (without any thickening agents, by the way) and cook into the beef, making the beef tender and melt in your mouth.  

Searing the beef first adds a whole other layer of flavor to this chili.

Chunky Beef Chili with step 1.

I love to use fresh ripened tomatoes in this chili recipe, just by blanching the tomatoes in boiling water.  (Set the washed tomatoes in boiling water for 1-2 minutes.  Take out and immediately chill the tomatoes in ice water and peel the skin.   Cut and put in the chili.)   But obviously, if fresh tomatoes are not in season, go to the next best thing– tomatoes in the can! 

Chunky Beef Chili with step 2

Roasted Anaheim and red bell peppers add another depth to the chili, too!  But again, the veggies in the can (or jar) are a great substitute and sometimes less expensive than the fresh produce!

Chunky Beef Chili with step 3

Chop the vegetables and stir them in with the browned beef.

Pour in the beef broth…

Chunky Beef Chili with step 4

Stir and let this baby simmer!

Since this is cooking on the stove top for those few hours, keep going over to check on your simmer.  Be sure to give it a few stirs every hour.  You may also want to turn it down from medium to low (heat) the closer it gets to being done.  Because the sauce will have begun to thicken and you don’t want it to spurt all over and stick to the bottom of your pot or Dutch oven.

Look how all the vegetables and broth have simmered together into a delicious pot of chili!

Chunky Beef Chili simmered to perfection!Ready to serve up!

Chunky Beef Chili simmered with fresh ingredients. #chiliIf you’re having a busy night and still want to make homemade chili for dinner, make this one…

20 Minute Chili @ #chili

(20 Minute Chili… perfect for those busy nights!)

OR how about a GREEN chili– with pulled pork!

Pulled Pork Green Chili with #chilis #tomatillos

(Pulled Pork Green Chili… so simple to make AND extremely delicious!!)

Oh, let’s not forget about a hot piece of cornbread to go with your bowl of chili…

Cornbread made with simple ingredients!

(Golden Cornbread… super moist and melt-in-your-mouth so good!)

As promised, down below is this hearty Chunky Beef Chili recipe that will turn your non-chili eaters to chili lovers.  It’s definitely a chili the whole family will love!

Go ahead and also add your favorite toppings in your bowl to customize your taste (and heat!) to another level!  My personal fave… jalapenos.  And, a lot of them!  What are your favorite chili bowl toppings?

Chunky Beef Chili with a side of jalapenos!

Chunky Beef Chili
Tender cuts of beef simmered in a thick, savory sauce. This hearty and satisfying Chunky Beef Chili has immense flavor and texture to pack a punch! It will turn your non-chili eaters to chili lovers. It’s definitely a chili the whole family will love!
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  1. 2.5 to 3 pounds beef cross rib roast, trimmed and cut into 1 inch pieces
  2. 2 tablespoons chili powder
  3. 1 teaspoon cumin powder
  4. 1 teaspoon oregano
  5. 2 teaspoons paprika
  6. 2 teaspoons onion powder
  7. 2 teaspoons garlic powder
  8. 1 teaspoon black pepper
  9. 4 dashes of Worcestershire sauce
  10. olive oil (to brown the meat)
  11. 2 medium white onions, chopped
  12. 3 fresh Anaheim chiles, roasted, peeled, seeds taken out and chopped OR 2 (4 oz.) cans of green chilis
  13. 2 medium red peppers, roasted, peeled, seeds taken out and chopped OR roasted red peppers in a jar
  14. 4 garlic cloves, peeled and diced or crushed
  15. 3 pounds fresh tomatoes (I used heirlooms), blanched and peeled OR 3 (14.5 oz.) cans tomatoes WITH the juice
  16. 2 cups beef broth (My favorite is Better Than Bouillon!)
  1. Cut the trimmed beef roast into 1 inch pieces and place in a large container or plastic bag. Toss the meat with chili powder, cumin, oregano, paprika, onion powder, garlic powder, pepper and Worcestershire sauce. Set aside while you chop (and roast, optional) the vegetables.
  2. In a large heavy pan or Dutch oven, on medium heat, add olive oil to the pan and brown the seasoned meat until all sides are a brown color crust.
  3. Add chopped onions, green chiles, red peppers and tomatoes to the browned meat. Pour over the beef broth and stir.
  4. Allow it to come up to a high simmer on medium heat and then turn down the heat to medium-low to low. (Depending upon your heavy pan and/or your burner temperature.) Simmer with NO lid and stir throughout the simmering process for up to 4 hours. The chopped vegetables and broth will cook down and thicken... all while making the chunks of beef super tender!
  1. Add your favorite toppings to your chili bowl to customize your taste (and heat!) to another level!
Simply Gloria
 Loves from

Psss… I’m sharing my Chunky Beef Chili recipe with these link parties… come join me!

Chunky Beef Chili with fresh vegetables and simmered to perfection! #chili

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  1. says

    Wow, your pictures looks as amazing as I’m sure this chili tastes! Pinning your recipe to try. We appreciate you linking up and sharing with us for Snickerdoodle Sunday! Have a great week ahead!


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