Description
Learn how to make a satisfying Hearty Beef Chili Bowl with this easy recipe. Perfect for cozy nights in, this dish is packed with flavor and warmth.
Ingredients
- – 1 Pound (454 g) ground beef
- – 1 Pound (454 g) stew meat, cut into 1-inch cubes or smaller
- – 1 red onion, chopped
- – 1 red bell pepper, chopped
- – 1 jalapeno, large
- – 16 Ounces (473 ml) water
- – 6 Ounces (177 ml) tomato paste
- – 3 Tablespoons (45 ml) garlic, chopped or minced
- – 2 Tablespoons (30 ml) brown sugar
- – 2 Tablespoons (30 ml) chili powder
- – 1 Tablespoon (15 ml) cumin
- – 1 Tablespoon (15 ml) oregano
- – 1 Cube chicken bouillon
- – 2 Teaspoons (10 ml) garlic powder
- – 2 Teaspoons (10 ml) onion powder
- – 1 ¼ Teaspoons salt
- – 1 Teaspoon (5 ml) black pepper
- – ½ Teaspoon cinnamon
- – ¼ Teaspoon cayenne pepper
- – 28 Ounces (794 g) crushed tomatoes
- – 1 Tablespoon (15 ml) balsamic vinegar, or apple cider vinegar
- – 15-Ounce Can kidney beans
- – 15-Ounce Can black beans
- – water, as needed
- – olive oil, for searing
Instructions
- In a large frying pan, cook the ground beef until browned, seasoning with a portion of the salt and pepper. Once browned, transfer the beef to a big soup pot, leaving any leftover fat in the pan.
- Next, brown the stew meat in the same pan used for the ground beef, seasoning it with some salt and pepper as well. Once browned, add the stew meat to the pot with the ground beef. Set the pot aside for now.
- Pour a bit of olive oil into the same pan, and sauté the red onion, red bell pepper, and jalapeno until they are slightly colored. Use the water to deglaze the pan.
- Into the pot with the meats, incorporate all the spices, brown sugar, chicken bouillon cube, minced garlic, and tomato paste. Stir thoroughly and cook on medium heat for a few minutes, stirring often to prevent burning.
- Combine the vegetable mixture from the pan with the meat in the pot, and mix well.
- Pour in approximately half a cup of water, the crushed tomatoes, and the balsamic vinegar, then mix in the beans.
- Cover the pot and let the chili cook slowly for at least an hour, or until the stew meat becomes soft. Alternatively, transfer to a slow cooker or crock pot.
- After about half an hour of cooking, taste the chili and adjust the seasoning to your liking. If it’s too thick, add more water. If it’s too thin, consider adding a thickening agent like masa, cornstarch, or flour.
- Serve once the meat is tender and the flavors are fully developed.
Notes
- Consider searing the stew meat for a richer flavor before adding it to the pot with ground beef.
- Adjust the spice level by adding more or less chili powder and cayenne pepper to your liking.
- Thicken the chili by incorporating masa harina, cornstarch, or flour towards the end of cooking.
