Yields8 ServingsPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
3 lbs beef chuck, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
5 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust according to heat preference)
1 (28-ounce) can crushed tomatoes
2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
1-2 tablespoons masa harina or cornmeal (optional, for thickening)
Fresh cilantro, chopped, for garnish
Shredded cheddar cheese, for serving
Sour cream, for serving
1
Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate and set aside.
2
Sauté the Vegetables:
In the same pot, reduce the heat to medium and add the onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3
Add Spices and Tomatoes:
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 2 minutes to release the flavors. Add the crushed tomatoes, beef broth, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
4
Simmer the Chili:
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender.
5
Thicken the Chili:
If desired, thicken the chili by stirring in masa harina or cornmeal. Cook for an additional 10-15 minutes after adding.
6
Serve:
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Ingredients
3 lbs beef chuck, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
5 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust according to heat preference)
1 (28-ounce) can crushed tomatoes
2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
1-2 tablespoons masa harina or cornmeal (optional, for thickening)
Fresh cilantro, chopped, for garnish
Shredded cheddar cheese, for serving
Sour cream, for serving
Directions
1
Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate and set aside.
2
Sauté the Vegetables:
In the same pot, reduce the heat to medium and add the onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3
Add Spices and Tomatoes:
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 2 minutes to release the flavors. Add the crushed tomatoes, beef broth, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
4
Simmer the Chili:
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender.
5
Thicken the Chili:
If desired, thicken the chili by stirring in masa harina or cornmeal. Cook for an additional 10-15 minutes after adding.
6
Serve:
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
