Classic Beef Chili
Classic Beef Chili has rich, complex flavors that develop as the beef, aromatics, and spices simmer together, filling your home with an irresistible aroma. Beer adds a unique depth, as it always does, and tomato puree and paste add an irresistible umami. Prepare to be wowed by this beef chili – it's sure to become a new family favorite!
Servings 6
Ingredients
- 1 1/2 pounds boneless short ribs cut into 1/4" cubes
- 1 1/2 pounds chuck cut into 1/4" cubes
- 1/4 cup chili powder
- 1 tablespoon olive or vegetable oil
- 1/2 pound ground chorizo sausage
- 1 medium yellow or white onion chopped
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 14 ounce diced tomatoes
- 8 ounce tomato puree (or sauce)
- 6 ounces tomato paste
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon bacon bits
- 1 teaspoon Better Than Bouillon beef flavor
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- salt and black pepper
Instructions
- Season the cubed short ribs and chuck with a little bit of the chili powder, as well as some salt and pepper, rubbing the spices into the meat. Measure all of the dried spices, including the remaining chili powder (but not the sugar), into a bowl, for ease of use (they'll all be divided in half and added at two different times).
- Heat the oil in large stock pot over medium-high heat. Add the cubed meat and crumble the sausage into the hot pan. Cook until evenly browned. Drain off excess grease.
- Big ingredient dump: Add the onions, celery, garlic, bell peppers, all of the tomato products, plus the beer, bouillon, and bacon bits to the meat mixture.
- The first spice dump: Add one half of dried spices to the chili. Stir well, and cover. Reduce heat to medium and simmer for an hour, stirring occasionally.
- The second spice dump: Add the remaining spices, plus the Worcestershire sauce, and brown sugar. Sprinkle a generous pinch each of salt and black pepper. Stir well. Now is the time to control the "sauciness" of the chili. Add 1/4 cup of water and mix well. If the chili needs more liquid, add it by the quarter-cup until it reaches your desired texture. If you add more than a 1/2 cup of water, consider adding another 1/2 teaspoon of the beef bouillon.
- Cover and allow to simmer for at least another 1/2 hour, stirring occasionally. The longer the chili simmers, the more flavorful it will be! Taste and adjust the seasoning, if necessary.
- Serve with your favorite toppings, such as sour cream, grated cheese, green onions, tortilla strips, slices jalapenos.