There is nothing better than a hearty chili. I like chili in all forms, ground beef, chicken chili, turkey chili, but a hearty Texas style beef chili always hits the spot. Texas style chili is where you use beef stew meat instead of ground meat. It stews together for a couple of hours until the meat is melt in your mouth tender. If you like beef stew and you like chili….meet your new favorite meal!
Key Ingredients and Substitutions:
- Beef Stew Meat – When picking the beef it is important to chose the right kind. Some beef will turn tough and rubbery, and we don’t want that. The best kind is to get chuck roast and cut into cubes. Second best would be brisket. I would avoid all other meat for this dish. Don’t by “stew meat” at the store, because usually its just scraps of beef that are undesirable and turn tough.
- Onions, Bell Peppers, and Poblanos – These are the main vegetagbles and flavoring components to this dish. Whatever you do, don’t miss out on the poblanos, they add a delicious mild spice. Try to get white onion for the best flavor, but any onion will work. Any bell pepper color will work as well.
- Chopped Tomatoes – I like to use canned chopped tomatoes for the best flavor. Even better if you get the fire roasted ones. You can also use fresh tomatoes as well here.
- Kidney Beans – I like kidney beans in chili because they are hearty and hold up when stewed for a long time. I also recommend black beans.
- Hatch Chilis – These are small green chilis that come in a can. They add a nice acidity and tang to the dish. Omit if you don’t like them.
- Fish Sauce – This is the secret ingredient that brings it all together! It adds umami to the dish, which makes you want to eat more. If you cannot find, omit.
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SERVINGS: 6
- PREP TIME: 20 Mins
- COOK TIME: 2 Hr 30 Mins
- TOTAL TIME: 3 Hr
Ingredients:
- 2 lb beef chuck roast, cut into 1 inch cubes
- Salt and pepper
- Avocado oil
- 1 white onion, diced
- 2 bell pepper, diced
- 1 pablano pepper, diced
- 1 jalapenos, minced
- 6 garlic cloves, minced
- 2 can chopped tomatoes
- 1 can kidney beans, drained
- 1 can hatch chilis
- 4 cups chicken stock or beef stock
- 1 tbsp Fish Sauce
- 3 tbsp Chili powder
- 1 tbsp Smoked paprika
- 1 tsp Chipotle powder
- 2 tsp Oregano
- 1 tbsp Cumin
- 1 bay leaf
- 1 lime, juiced
- ¼ cup cilantro, chopped for garnish
- Optional Toppings: chopped red onion, avocado, cilantro, cheese, sour cream
Preparation:
STEP 1.
Season the beef with salt and pepper and pat dry with a paper towel. In a large dutch oven over medium heat, add avocado oil. Once it is hot, add the beef, working in batches to not overcrowd the pan, sear on both sides. I like to make sure there is an inch between each piece, so work with 8-10 pieces at a time. Sear on both sides until golden brown, around 2 minutes per side, then remove from the pan and finish with the rest of the beef until all are browned off.
STEP 2.
In the same pot over medium heat, once the beef is removed, add the onions, bell peppers and poblano pepper and saute until cooked through. Salt as you go, and stir every now and then until translucent and cooked through, around 5-10 minutes. Once cooked through, add the jalapeno and garlic and saute another two minutes, until fragrant.
STEP 3.
Stir in the chopped tomatoes, kidney beans, hatch chilis, chicken stock, fish saue, chili powder, smoked paprika, chipotle powder, oregano, cumin and bay leaf. Season with salt to taste, then add the beef to the pot. Bring the liquid up to a low simmer and top with the lid. Simmer so it is just bubbling for 2 hours, or until the beef is tender. Once it is fork tender, turn off the heat.
STEP 4.
Once the beef is tender, stir in the bay leaf and cilantro. Taste and adjust seasoning accordingly. Serve and top with your favorite chili toppings, enjoy!
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