Name: Award-Winning Championship Chili
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 3 lbs chuck roast, cut into 1/2-inch cubes; 1 lb ground beef (80/20); 3 tablespoons vegetable oil; 2 large yellow onions, diced; 6 cloves garlic, minced; 3 tablespoons chili powder; 2 tablespoons ancho chili powder; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1 teaspoon cayenne pepper; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; 2 cups beef broth; 1 can (28 oz) crushed tomatoes; 1 can (6 oz) tomato paste; 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar; 2 bay leaves; Salt and black pepper to taste; Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Description

This Award-Winning Championship Chili features melt-in-your-mouth beef, rich flavors, and a perfect balance of spices, making it ideal for gatherings or a hearty meal.

Ingredients

Scale

3 lbs chuck roast, cut into 1/2-inch cubes
1 lb ground beef (80/20)
3 tablespoons vegetable oil
2 large yellow onions, diced
6 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons ancho chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 bay leaves
Salt and black pepper to taste
Optional toppings: shredded cheddar, sour cream, green onions, cilantro

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Instructions

Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper.
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes in batches for 3-4 minutes each. Transfer to a plate.
In the same pot, add ground beef and cook until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.
Add 1 tablespoon of oil to the pot. Cook the diced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
Add spices (chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, coriander) and stir for 1-2 minutes.
Pour in beef broth and scrape up browned bits. Add tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all browned meat to the pot and stir.
Bring to a boil, reduce heat to low, cover, and simmer for 2-2.5 hours, stirring every 30 minutes.
Remove bay leaves and adjust seasoning as needed. Let rest for 10 minutes before serving.
Ladle into bowls and top with shredded cheddar, sour cream, green onions, and cilantro.

Notes

Tip: Browning the meat properly builds deep flavors. Letting the chili rest before serving helps flavors meld together.

Prep Time: 15 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 30g
Cholesterol: 90mg