Categories: Soup
Ingredients
- 5 tbsp. vegetable oil
- 2 lbs. beef chuck roast, cut into 3/4-inch cubes
- Kosher salt and black pepper
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 jalapeno, finely chopped
- 3 tbsp. chili powder, plus more to taste
- 2 tsp ground cumin
- 1 tbsp. tomato paste
- 14.5 oz. can diced tomatoes
- 3 cups beef broth
- 2 15-oz. cans kidney beans, undrained
Directions
-
Heat 2 tbsp. vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tbsp. vegetable oil to the pot and brown the remaining beef; remove to the bowl.
-
Reduce the heat to medium and add the remaining 2 tbsp. vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
-
Add the chili powder, cumin, 1/2 tsp salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
-
Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
-
Add the beans with their liquid and simmer until the chili is thickened, 20-30 minutes. Season with salt, pepper and more chili powder. Top as desired.