Chunky Beef Chili

There’s something magical about a pot of simmering chili on a cold day, the aroma wrapping around you like a warm hug. This chunky beef chili takes about two hours to create but rewards you with layers of flavor and hearty texture that make every bite worth the wait. The combination of slow-cooked chuck roast and flavorful ground beef not only adds depth but also creates a satisfying meal that people crave.

This recipe is perfect for family dinners or cozy gatherings with friends. You can easily make it ahead of time, and it stores well in the fridge for up to a week, making it an ideal candidate for meal prep.

Why You’ll Love This Recipe

• Packed with tender chunks of beef for a filling texture.
• Rich, savory flavor that develops during the cooking process.
• Versatile spices allow for easy adjustments to suit your taste.
• The addition of beans enhances both flavor and nutrition.

What You’ll Need

Here’s everything you’ll need to cook this delicious chili:

For the Meat

• 1 lb chuck roast, cubed small
• 2 lb ground beef

For the Vegetables

• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red pepper, chopped

For the Sauces

• 2 tbsp tomato paste
• 28 oz can of tomato purée
• 28 oz can of diced tomatoes
• 10 oz draft beer (lager)
• 36-40 oz beef broth

For the Beans

• 15 oz can of black beans, drained and rinsed
• 15 oz can of dark red beans, drained and rinsed

For the Spices

• 2 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp all-purpose seasoning (Natures Seasoning)
• 1 tsp Cajun seasoning
• Salt and pepper to taste

For Cooking

• 2 tsp avocado oil

Note: Substitute chuck roast with brisket for a different texture.

Substitutions & Swaps

• Ground turkey can replace ground beef.
• Use vegetable broth for a lighter version.
• Fresh herbs can be added for extra flavor.
• Swap avocado oil with olive oil if needed.

How to Make It

Let’s get cooking!

Season

Place your cubed chuck roast on a tray and season generously with salt and pepper on all sides.

Sear

Heat a large Dutch oven or heavy-bottom pot over medium-high heat. Add 2 teaspoons of avocado oil and add your cubed chuck. Sear for 4-5 minutes, flipping halfway. Once seared, remove and set aside.

Brown

Next, add in your ground beef and cook until fully brown and crumbled. Use a paper towel to remove excess grease.

Mix

Reduce the heat to medium and add in your green peppers, red peppers, and onion. Mix well to combine. Add back in your cubed meat.

Cook

Add in your tomato paste and mix well. Cook for two to three minutes to reduce the bitterness of the paste. Add in your tomato purée and diced tomatoes. Mix well to combine.

Stir

Next, stir in your beer and beef broth. Season well with smoked paprika, cayenne, chili powder, cumin, all-purpose seasoning, and Cajun seasoning.

Simmer

Cover with a lid and cook on medium heat for 1 hour to 1 ½ hours.

Combine

Remove the lid, add in your beans, and stir to combine. Cook for an additional 30-45 minutes. Your meat should be tender and your house should smell amazing. Taste and adjust any seasoning as necessary.

Serve

Place in your favorite soup bowl or cup and top with cheese, sour cream, jalapeño—whatever you like. Serve and enjoy!

How to Store It

Fridge: Store in an airtight container for up to a week.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave on high for 2-3 minutes or stovetop until warmed through.

Tips for Best Results

• Sear the beef well for a deeper flavor.
• Let the chili simmer longer for enhanced tenderness.
• Adjust the spices based on your heat preference.
• For a thicker chili, reduce the amount of broth.

Serving Suggestions

• Serve with cornbread for a comforting meal.
• Pair with a crisp green salad for balance.
• Top with fresh herbs like cilantro for added freshness.