The Ultimate Two-Beef Chili: A Hearty, Beginner-Friendly Classic

Chili is one of those timeless comfort foods that brings warmth and satisfaction to any meal. Whether it’s a crisp fall evening, a game day gathering, or simply a night when you crave something rich and filling, a well-made chili never disappoints.

Print

For beginners in the kitchen, chili is an excellent dish to master. It doesn’t require fancy techniques, and most of the cooking time is hands-off, allowing the flavors to develop while you relax or prepare other parts of the meal. This recipe, featuring both chuck roast and ground beef, delivers deep, robust flavors with minimal effort. The combination of tender slow-cooked beef and well-seasoned ground beef results in a hearty, textured dish that is satisfying on its own or paired with classic sides like cornbread or rice.

Though this chili takes a few hours to cook, it is a fantastic meal-prep option. The flavors only improve with time, making leftovers ideal for lunches or quick weeknight dinners. Plus, it freezes exceptionally well, ensuring you always have a warm, home-cooked meal ready when needed.

This guide will walk you through every step of the process, from ingredient selection to serving suggestions, ensuring that even the most novice cook can confidently prepare a delicious pot of chili.

Ingredients and Preparation

Before diving into the cooking process, let’s take a look at the ingredients you’ll need. Keeping everything prepped and ready before starting will make cooking much smoother.

Ingredients:

• 2 tablespoons olive oil
• 3 pounds chuck roast, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 2 pounds ground beef
• 8 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons red pepper flakes
• 2 cups beef broth
• 2 (28-ounce) cans diced tomatoes
• Chopped scallions, grated cheddar cheese, sour cream, and diced avocado for serving

Ingredient Substitutions and Adjustments

One of the great things about chili is its flexibility. If you need to adjust the ingredients based on availability or dietary preferences, here are a few ideas:

• Meat Substitutes: If you prefer a leaner chili, substitute the ground beef with ground chicken or turkey. Instead of chuck roast, boneless skinless chicken thighs can work well, but the cooking time may be slightly shorter.
• Spice Adjustments: If you prefer a milder chili, reduce the red pepper flakes or chili powder. For more heat, add cayenne pepper or diced jalapeños.
• Vegetable Additions: Bell peppers, carrots, or zucchini can be added for extra nutrition and texture.

Step-by-Step Instructions

Step 1: Brown the Chuck Roast

Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. While the oil heats, season the chuck roast pieces with salt and black pepper.

Add the chuck roast to the pot in batches, making sure not to overcrowd the pan. Brown the meat on all sides, which should take about 6 to 8 minutes per batch. This step is crucial for developing deep flavor in the chili. Once browned, transfer the meat to a plate and set it aside.

Step 2: Cook the Aromatics and Ground Beef

In the same pot, add the chopped onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 8 to 10 minutes.

Next, add the ground beef. Cook, stirring occasionally, until the meat is no longer pink, about 10 to 12 minutes. If there is excess grease, drain some of it off to prevent an overly oily chili.

Step 3: Build the Flavor with Spices

Once the ground beef is cooked, stir in the minced garlic, chili powder, cumin, and red pepper flakes. Cook for about 1 minute, stirring constantly. This brief cooking time helps release the oils from the spices, enhancing their flavor.

Step 4: Add the Liquids and Simmer

Pour in the beef broth, diced tomatoes (with their juices), and the browned chuck roast. Stir everything together to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 2 ½ hours, stirring occasionally. The long cooking time allows the chuck roast to become tender and absorb the rich flavors of the chili.

Step 5: Check for Doneness and Adjust Seasoning

After about 2 hours, check the tenderness of the chuck roast by using a fork. It should easily break apart. If it is still tough, continue cooking for another 30 minutes and check again.

Taste the chili and adjust the seasoning as needed. If it needs more depth, add an extra pinch of salt, black pepper, or chili powder.

Step 6: Serve and Enjoy

Ladle the chili into bowls and top with your favorite garnishes. Chopped scallions, grated cheddar cheese, sour cream, and diced avocado all make excellent toppings. Serve hot and enjoy.

Beginner Tips and Notes

Common Mistakes and How to Avoid Them

• Overcrowding the Pan While Browning the Meat: If you add too much meat at once, it will steam rather than brown. Work in batches for the best results.
• Not Cooking the Spices Properly: Spices need a moment to toast in the pan to release their full flavor. Stirring them with the garlic before adding the broth ensures a richer taste.
• Skipping the Simmering Time: Rushing the cooking process won’t allow the chuck roast to fully tenderize. Be patient and let the flavors develop.

Kitchen Efficiency Tips

• Prepping Ingredients Ahead: Chop the onions and garlic before starting to make the cooking process smoother.
• Using a Slow Cooker Option: If you prefer, after browning the meat and cooking the onions and spices, transfer everything to a slow cooker and cook on low for 6-8 hours.

Serving Suggestions

Pairing Ideas

• Classic Cornbread: A warm slice of cornbread is the perfect complement to this rich, meaty chili.
• Rice or Quinoa: Serving chili over a bowl of rice or quinoa makes it even more filling.
• Tortilla Chips: Use tortilla chips for scooping, adding a crunchy texture to the dish.

Storing and Reheating Leftovers

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Chili freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed to adjust consistency.

Conclusion: A Recipe Worth Mastering

Making homemade chili is an excellent skill for any beginner cook. This two-beef chili is not only flavorful and satisfying but also a great make-ahead meal for busy days. The rich combination of chuck roast, ground beef, and bold spices ensures that every bowl is packed with warmth and comfort.

If you try this recipe, share your experience in the comments. Did you add any personal twists? What toppings did you use? Cooking is all about making recipes your own, and I’d love to hear how this chili turned out for you. Enjoy your cooking journey!