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!
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!
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.
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!
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!
Chop the vegetables and stir them in with the browned beef.
Pour in the beef broth…
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!
Ready to serve up!
If you’re having a busy night and still want to make homemade chili for dinner, make this one…
(20 Minute Chili… perfect for those busy nights!)
OR how about a GREEN chili– with pulled pork!
(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…
(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?
- 2.5 to 3 pounds beef cross rib roast, trimmed and cut into 1 inch pieces
- 2 tablespoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 4 dashes of Worcestershire sauce
- olive oil (to brown the meat)
- 2 medium white onions, chopped
- 3 fresh Anaheim chiles, roasted, peeled, seeds taken out and chopped OR 2 (4 oz.) cans of green chilis
- 2 medium red peppers, roasted, peeled, seeds taken out and chopped OR roasted red peppers in a jar
- 4 garlic cloves, peeled and diced or crushed
- 3 pounds fresh tomatoes (I used heirlooms), blanched and peeled OR 3 (14.5 oz.) cans tomatoes WITH the juice
- 2 cups beef broth (My favorite is Better Than Bouillon!)
- 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.
- 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.
- Add chopped onions, green chiles, red peppers and tomatoes to the browned meat. Pour over the beef broth and stir.
- 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!
- Add your favorite toppings to your chili bowl to customize your taste (and heat!) to another level!
Psss… I’m sharing my Chunky Beef Chili recipe with these link parties… come join me!