Ingredients:
- 2 lbs (900g) chuck roast, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil
- 1 large onion, chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 1 tsp / 5g)
- 1 green bell pepper, chopped (approx. 1 cup / 150g)
- 1 red bell pepper, chopped (approx. 1 cup / 150g)
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1 tbsp (15ml) chili powder
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) smoked paprika
- 1/2 tsp (2.5ml) dried oregano
- 1/4 tsp (1.25ml) cayenne pepper (optional, for extra heat)
- 1 (28 ounce / 800g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 cup (240ml) beef broth
- 1 tbsp (15ml) Worcestershire sauce
- 1 tsp (5ml) brown sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Chopped green onions (for garnish)
Instructions:
- Heat olive oil in the pot over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Remove beef and set aside.
- Add onion, garlic, and bell peppers to the pot. Sauté until softened, about 5-7 minutes. Add jalapeño (if using) and cook for another minute.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in crushed tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot (deglazing). Add beef broth and Worcestershire sauce. Return the seared beef to the pot.
- Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 2.5 hours, or until the beef is very tender, stirring occasionally. Check for seasoning and add salt, pepper, or brown sugar (if using) to taste.
- Ladle chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, sour cream or Greek yogurt, and chopped green onions.