Description
A rich, hearty beef chili made with stewing meat, beans, tomatoes, and aromatic spices—slow-simmered to perfection and easy to customize with your favorite toppings.
Ingredients
500 g (1 lb) diced beef (stewing beef or brisket), patted dry and seasoned with salt
2 Tbsp vegetable oil
1 red onion, diced (reserve 2 Tbsp for serving)
6 garlic cloves, minced
2 Tbsp tomato purée
½ Tbsp chili powder
1 tsp paprika
2 tsp cumin
½ tsp cinnamon
395 g (14 oz) tin taco mixed beans in tomato sauce
400 g (14 oz) tin chunky chopped tomatoes
175 ml (¾ cup) apple juice
300 ml (1¼ cups) beef broth (from a stock cube)
1 bay leaf
Optional Toppings
Shredded cheddar cheese
1 avocado, sliced
1 green jalapeño, sliced
A bunch of cilantro, chopped
Tortilla chips
Lime wedges
Sour cream or Greek yogurt
White rice for serving
Instructions
- Heat oil in a Dutch oven over medium heat. Brown beef on all sides for ~5 minutes.
- Add onion (reserve 2 Tbsp) and garlic. Cook ~2 minutes until softened.
- Mix chili powder, paprika, cumin, cinnamon. Stir in with tomato purée and bay leaf. Cook 2 minutes.
- Add taco beans, tomatoes, apple juice, and beef broth. Stir well.
- Bring to boil, reduce heat, cover, and simmer for 3–4 hours until beef is tender.
- Spoon chili into bowls and garnish with reserved onion and desired toppings. Serve with rice or chips.
Notes
- For a thicker chili, simmer uncovered for last 30 minutes.
- Use taco beans for extra flavor or substitute with plain beans and season to taste.
- Adjust heat level with more or less chili powder and jalapeño.
- Make a day ahead to deepen flavors.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 350
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
