I’ve been perfecting this chili for about 10 years. It started as a crowd-pleaser for game days and slowly evolved as I learned more about layering spices and building depth. The secret is bloom time — you add the spices in stages, which extracts different compounds at different temperatures.
Ingredients
The Meat
- 3 lbs beef chuck, cut into ½-inch cubes (or 80/20 ground beef if you prefer)
- 1 lb ground beef (80/20)
- Salt and pepper
The Base
- 2 tbsp vegetable oil
- 2 large onions, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 2 jalapeños, minced (remove seeds for less heat)
The Liquids
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 can (14 oz) diced tomatoes
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 bottle (12 oz) dark beer (Shiner Bock or any dark lager — optional but recommended)
The Spice Blend (this is the magic)
- 3 tbsp dark chili powder
- 1 tbsp ancho chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp coriander
- ½ tsp chipotle powder (adjust to taste)
- ½ tsp cayenne (adjust to taste)
- 1 tsp brown sugar
- 1 tbsp cocoa powder (trust me)
- Salt to taste
Instructions
Brown the Meat
Heat oil in a large Dutch oven over HIGH heat. Season beef chuck with salt and pepper. Brown in batches — don’t crowd the pan. Remove and set aside. Brown the ground beef separately, breaking it up. Drain most of the fat but leave about 2 tbsp.
Why in batches? Crowding the pan drops the temperature and the meat steams instead of searing. You want a deep brown crust on each piece.
Build the Base
In the same pot over medium-high heat: add onions and peppers. Cook 8–10 minutes until softened and beginning to brown. Add garlic and jalapeños. Cook 2 more minutes.
Bloom the Spices (First Round)
Add ALL spices to the vegetables. Stir constantly for 90 seconds. The spices will darken and smell intensely fragrant — this is good. This step unlocks fat-soluble flavor compounds.
Deglaze
Add the beer (or ½ cup extra stock) and scrape up every browned bit from the bottom of the pot. Those bits are pure flavor.
Combine and Simmer
Add tomato paste, cook 2 minutes. Add all tomatoes, stock, and browned beef. Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for at least 1.5–2 hours, stirring occasionally, until the beef is tender and the chili has thickened. If it gets too thick, add stock. If too thin, let it reduce uncovered.
Taste and adjust salt, heat, and spices in the last 30 minutes.
Serving
Top with any combination of:
- Sharp cheddar, shredded
- Sour cream
- Diced white onion
- Fresh cilantro
- Lime wedge
- Fritos corn chips (Frito Pie style)
- Sliced jalapeños
Serve with cornbread or toasted sourdough.
Make-Ahead Note
Chili is always better the next day. Make it Saturday, eat it Sunday. The flavors meld and deepen overnight in the fridge. It also freezes perfectly for up to 3 months.
Optional Bean Addition
If you want beans (I won’t judge), add 2 cans of drained kidney or black beans in the last 30 minutes of cooking so they hold their shape.