Ingredients:

  • 3 pounds (1.36 kg) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 2 large yellow onions, chopped (about 400g)
  • 4 cloves garlic, minced (about 12g)
  • ¼ cup (30g) chili powder
  • 2 tablespoons (24g) ground cumin
  • 1 tablespoon (8g) smoked paprika
  • 1 tablespoon (12g) dried oregano
  • 1 teaspoon (4g) cayenne pepper (or more, to taste)
  • 1 (12 ounce/355ml) bottle of dark beer (like a stout or porter)
  • 4 cups (950 ml) beef broth
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Optional: 2 dried ancho chiles, stemmed and seeded

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside. Season with salt and pepper.
  2. Add onions to the pot and cook until softened and translucent, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
  4. Pour in the dark beer, scraping up any browned bits from the bottom of the pot.
  5. Add the beef broth, apple cider vinegar, Worcestershire sauce, and the seared beef back to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender. If using, add the dried ancho chiles at this stage.
  6. Remove the ancho chiles if used. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle chili into bowls and garnish with your favorite toppings.