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Easy Beef Chili Recipe loaded with all kinds of goodies like chuck steak, ground beef, pinto beans and green chilies. A perfect hearty meal for cold days.
When it comes to cold winter days there is nothing more comforting than a bowl of chili, am I right? Just the scent of it simmering on the stove all day is enough to make everyone’s mouth water.
Everybody loves a great chili. I mean after all, there are actual contests carried out across the United States each year to determine the “best”. Everyone, of course, has their own definition of “the best”. Some like no meat, some like chicken. And then of course there is all the hubaloo about whether or not there should be beans.
In my opinion? There is no wrong. Gimme ALL THE CHILI. This recipe is my family’s favorite. And today I am going to show you just how easy it is to make as well as my secret ingredient to making the perfect bowl of beef chili.
CHUCK STEAK AND GROUND BEEF: This is one of my first secrets to a great bowl of chili: two kinds of beef. Using chuck steak pieces and ground beef gives a great texture and extra heartiness to your chili.
FLOUR: I use this to coat the chuck steak before browning. It gives the chuck steak a crust as well as helping the chili thicken as it cooks.
ONION/JALAPEÑO/GARLIC: The jalapeño is totally optional. If you want to make it a little less spicy, simply remove the seeds before adding it to the pan.
DARK BEER: This is my secret ingredient! I love adding beer to chili. Especially a dark beer. It gives it such a deep, rich flavor.
BEEF BROTH: Use low sodium so that you can control the salt content.
TOMATO SAUCE/TOMATO PASTE: These give the chili the tomato flavor you’re accustomed to.
FIRE ROASTED DICED TOMATOES: You could certainly use regular diced tomatoes but the fire roasted tomatoes add an extra smoky flavor.
DICED GREEN CHILIES
CUMIN/CHILI POWDER/GRANULATED GARLIC: Cumin and chili powder are classic seasonings needed to make chili. For the granulated garlic, you can also use garlic powder.
STEP #1: In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.
STEP #2: In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside. Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.
STEP #3: Add the onions, jalapeño and garlic and sauté for 2 minutes.
STEP #4: Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.
DES’ TIP: Deglazing the pot is important! All of the brown bits at the bottom of the pan are called “fond”. They are loaded with flavor.
STEP #6: Add the remaining ingredients (except garnishes) and ground beef and steak to the pot. Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.
Of course, you cannot forget the toppings! Around here we love to top our chili with shredded cheddar, onions and sour cream.
Looking for something to serve alongside this chili?
If you love this Beef Chili Recipe, you’ll love these other soup recipes! Perfect to warm up on a cool day!
Note: This recipe was originally posted in 2008. It was updated in 2020 with new photos, step by step instructions and photos.
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