Chunky Beef Chili Recipe

Name: Chunky Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef tenderloin, round or other cut for quick cooking; 4 ounces good quality smokehouse-style slab bacon; 1/2 cup finely chopped white onion; 2 tablespoons chopped garlic; 3 tablespoons chili paste from ancho chili powder; 2 tablespoons toasted and ground cumin seed; 1 teaspoon ground cayenne pepper; 2 tablespoons brown sugar; 1/2 cup crushed plum tomatoes, drained; 1 teaspoon sea salt; 1 teaspoon ground black pepper; 1/2 cup Zinfandel or other full-bodied red wine; 1 cup hot beef stock or broth

Servings: persons

2 pounds beef tenderloin, round or other cut for quick cooking
4 ounces good quality smokehouse-style slab bacon
1/2 cup finely chopped white onion
2 tablespoons chopped garlic
3 tablespoons chili paste from ancho chili powder
2 tablespoons toasted and ground cumin seed
1 teaspoon ground cayenne pepper
2 tablespoons brown sugar
1/2 cup crushed plum tomatoes, drained
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 cup Zinfandel or other full-bodied red wine
1 cup hot beef stock or broth

1
Trim any sinews or connective tissue the beef may have that would toughen during cooking.
2
Cut the meat into 1-inch square chunks.
3
Cut the bacon into 1/2 inch thick slices.
4
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp.
5
Remove the bacon and reserve.
6
Pour off all but 1 tablespoon of the bacon drippings.
7
Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
8
Add the beef and quickly brown on all sides.
9
Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.
10
Cook for 2 minutes to release flavors then add the wine.
11
Reduce the wine until the pan is nearly dry before adding the stock.
12
Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening.
13
Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 pounds beef tenderloin, round or other cut for quick cooking, 4 ounces good quality smokehouse-style slab bacon, 1/2 cup finely chopped white onion, 2 tablespoons chopped garlic, and more.

Yes, Chunky 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.

That's it — enjoy your meal!

Chunky Beef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions