Ingredients:

  • 2 lbs (900g) chuck steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 cup (240ml) beef broth
  • 1 bottle (330 ml) of dark ale (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped fresh cilantro or parsley (optional)
  • Diced red onion (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in the pot. Brown the beef in batches to get a good sear. Remove beef and set aside.
  2. Add onion, garlic, bell pepper, and jalapeño (if using) to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to toast the spices.
  4. Add the crushed tomatoes, diced tomatoes, beef broth, and ale (if using). Bring to a simmer, scraping up any browned bits.
  5. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally, until the beef is very tender.
  6. Stir in the kidney beans and black beans. Cook for another 30 minutes.
  7. Taste and adjust seasonings as needed.
  8. Ladle the beef chili into bowls and garnish with shredded cheddar cheese, sour cream, cilantro, and red onion, if desired.