Beef Chili Recipe

Name: Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 pounds beef round, cut into 1-inch chunks; Kosher salt and pepper; 6 teaspoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 2 garlic cloves, finely chopped; 2 tablespoons unsweetened cocoa powder; 1 to 2 teaspoons chipotle chili powder; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons fine corn meal; 2 tablespoons tomato paste; 2 (14.5-ounce) cans kidney beans, rinsed and drained; Fresh salsa, homemade or store-bought, for serving; Lime wedges and cooked brown rice, for serving

Servings: persons

1 1/2 pounds beef round, cut into 1-inch chunks
Kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14.5-ounce) cans kidney beans, rinsed and drained
Fresh salsa, homemade or store-bought, for serving
Lime wedges and cooked brown rice, for serving

1
Season the beef with salt and pepper.
2
Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch.
3
Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
4
Reduce the heat to medium.
5
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic.
6
Cook, stirring, until onion is soft, 8 to 10 minutes.
7
Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute.
8
Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes.
9
Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
10
Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
11
3.
12
Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
13
Nutritional analysis per serving
14
Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds beef round, cut into 1-inch chunks, Kosher salt and pepper, 6 teaspoons vegetable oil, 1 medium onion, chopped, and more.

Yes, Beef Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Chili

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