This hearty chili recipe is made with two cuts of beef and is simmered with beans, veggies, and lots of aromatic spices. Written in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.
My family loves eating a hearty chili all year round but there is nothing quite like a giant pot of chili simmering on the stove or in the slow cooker during the fall months. Whether you’re heading to a friend’s house to watch the game or are having people over for a tailgating party, this hearty beef and bean chili is guaranteed to be a showstopper.
Made with two cuts of beef, hearty vegetables and beans, I’ve found in my years of hosting get togethers and family gatherings that everyone loves beef dishes. They’re hearty, satisfying and packed with protein.
One of the reasons I love making chili for tailgating parties and other get togethers is that it’s ideal for prepping ahead of time. In fact, chili tastes even BETTER on days two and three. What’s great about that is that the party host can actually relax and enjoy her guests instead of fussing over a hot stove on game day.
For maximum flavor, I season the Chuck Roast cubes with salt and pepper then sear over high heat until a golden crust forms. This method of caramelization is one of the easiest and most effective ways to develop a rich, beefy flavor that permeates throughout the entire pot of chili.
For veggies, we use diced onions, garlic, colorful bell peppers and tomatoes. If you have extra veggies laying around, add them to the pot. I’ve made this recipe with carrots, zucchini and even corn in the past.
Ground Beef Cooking Tip
When searing the Ground Beef, use a potato masher to break up the sirloin into bite-sized pieces. This will help form a crust quickly and will cook the beef much more evenly.
Of course, the best part about serving a pot of chili is having fun with garnishes. Minced cilantro and diced, fresh onion are a must in our house but feel free to get creative.
Tailgating Entertaining Tip
Hosting a chili party is a great way to encourage guests to interact and serve themselves. Simply serve the chili in a slow cooker kept on warm then place out bowls of garnishes. A few ideas for garnishes include:
- shredded cheese
- diced avocado
- corn chips
- hot sauce
- diced tomato
- red onion
- sour cream
Frequently asked questions:
The chili will last up to 4 days kept in an air-tight container in the refrigerator.
The best way to freeze chili is to vacuum seal it but if you don’t have that option, a large freezer bag with the air pushed out works too. It will last in the freezer up to 3 months.
Yes you can. Simply double up the cut you have on hand and eliminate the second cut.
Of course! You’ll just want to cook them before adding to the pan.
Now, who is ready to dive in?
Your spoon is waiting.
Beef and Bean Chili
- 2 pounds beef Chuck Roast cut in small cubes
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 pounds Ground Beef such as Ground Sirloin
- 1 large onion diced
- 2 bell peppers (any color) diced
- 5 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon oregano preferably Mexican oregano
- 12 ounces light beer
- 2 tablespoons chipotle peppers in adobo minced
- 32 ounces stewed tomatoes
- 32 ounces tomato sauce
- 1/4 cup barbecue sauce
- 15 ounces beef broth
- 15 ounce can black beans drained and rinsed
- 15 ounce can kidney beans drained and rinsed
- cilantro and minced onions optional garnish
- Pre-heat a large soup pot over medium-high heat and drizzle with olive oil. Season cubed beef Chuck Roast liberally with Kosher salt and pepper then sear in the pan in a single layer, flipping once, until beef forms a brown crust. This will take about 2-3 minutes per side. Remove beef from pan and continue until all beef is seared; set aside.
- In the same pan, add the Ground Beef and begin breaking up using a potato masher or wooden spoon. Season to taste with more salt and pepper and continue breaking down until beef is browned through, about 5-7 minutes; remove beef from pan and set aside along with the cubed beef.
- Add the onions, peppers, garlic, and spices (smoked paprika, cumin, and oregano) to the pan, along with another pinch salt and pepper, and cook until veggies start to become tender, about 4-5 minutes, stirring frequently.
- Pour the beer into the pot and use a wooden spoon to deglaze the bottom of the pan, scraping up any flavorful browned bits that may have formed while searing the beef. Add all remaining ingredients to the pot and bring mixture to a boil.
- Reduce to low and simmer for 1 hour or until chuck roast cubes are fork-tender. Garnish with minced onions and cilantro to serve.
Disclosure: This recipe is written in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All thoughts are my own.