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
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.
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.
- Prep Time: 1 hour
- Cook Time: 2 ½ hours