Kick Off Soup Season with the Ultimate Two-Beef Chili
We won't beat around the bush: At 3 hours of (mostly hands-off) cooking time, this is no weeknight dinner.
But that's because really good chili takes a little time. And the time is well worth it. So plan ahead: break out the Dutch oven this weekend and invest a few hours in making a meal that'll pay off in dividends. You can divvy it up to give yourself lunches for the week, or pack it off in thermoses for the kids to eat at school. Or you can invite some friends over for a feast!
However you do it, this combination of chuck roast and ground beef, plus plenty of spices, tomatoes, and all the toppings, will be sure to inspire big smiles and filled bellies.
Yields: 8-10 servings
Prep Time: 1 hour
Total Time: 3 hours
Ingredients
2 tbsp.
olive oil
3 lb.
chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1
yellow onion, chopped
2 lb.
ground beef
8
cloves garlic, minced
2 tbsp.
chili powder
2 tbsp.
ground cumin
2 tsp.
red pepper flakes
2 c.
beef broth
2
(28-ounce) cans diced tomatoes
Chopped scallions, grated Cheddar, sour cream, and diced
avocado, for serving
Directions
Heat oil in a large Dutch oven or pot over medium heat. Season chuck with salt and pepper. Cook, in batches, until brown on all sides, 6 to 8 minutes; transfer to a plate.
Add onion to pot and season with salt and pepper. Cook, stir- ring occasionally, until soft, 8 to 10 minutes. Add ground beef and cook, stirring occasionally, just until beef is no longer pink, 10 to 12 minutes. Add garlic, chili powder, cumin, and red pepper flakes. Cook, stirring, 1 minute. Add broth, tomatoes, and browned chuck. Cover and cook, stirring occasionally, until chuck is very tender, 2 to 2 1/2 hours.
Serve with desired toppings alongside.
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