Ingredients:

  • 2 lbs (900 g) chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper (red or green), chopped
  • 2 (14.5 oz) cans diced tomatoes (400 g total)
  • 2 cups (480 ml) beef broth
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 2 tablespoons (30 g) chili powder
  • 1 tablespoon (15 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) dried oregano
  • Salt and pepper to taste
  • Optional toppings: sour cream, shredded cheese, cilantro

Instructions:

  1. Prep the ingredients: Dice the onion and bell pepper. Mince the garlic. Cut the chuck roast into 1-inch cubes and season with salt and pepper.
  2. Brown the beef: Heat vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, browning on all sides, about 5 minutes. Remove the browned beef and set aside.
  3. Sauté aromatics: In the same pot, add onions and bell pepper. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  4. Combine ingredients: Return the beef to the pot along with diced tomatoes, beef broth, kidney beans, and spices (chili powder, cumin, paprika, oregano). Bring the mixture to a simmer.
  5. Slow-cook the chili: Reduce heat to low, cover, and let simmer for 2 to 3 hours, stirring occasionally until the beef is tender.
  6. Taste and adjust: Season with salt and pepper to taste before serving.