Chunky Beef Chili Recipe

Ingredients for Chunky Beef Chili

• Olive Oil
• Beef Chuck
• Salt And Pepper
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeños, minced
• Garlic Cloves
• 2 tablespoons chili powder
• Ground Cumin
• Dried Oregano
• Diced Tomatoes
• Reduced Sodium Beef Broth
• Lager Beer
• Pinto Beans
• Yellow Cornmeal
• Unsweetened Chocolate

How to Make Chunky Beef Chili

1. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat.
2. Season 2 lbs of beef chuck, cut into 1-inch cubes, with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown the beef in batches, ensuring not to overcrowd the pot.
3. Transfer the browned beef to a bowl or platter.
4. Add 1 large onion, chopped; 1 green bell pepper, chopped; and 2 jalapeños, minced, to the pot. Cook, stirring often, until softened, about 5 minutes.
5. Add 4 cloves of minced garlic to the pot and cook for 1 minute more.
6. Sprinkle the vegetables with 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano.
7. Stir well to combine.
8. Return the beef and any accumulated juices to the pot.
9. Stir in 2 (28-ounce) cans crushed tomatoes with their juice, 2 cups beef broth, and 1 cup beer.
10. Bring the mixture to a boil.
11. Reduce the heat to medium-low, cover the pot, and simmer for 2 hours, or until the meat is very tender.
12. Remove from heat and let cool for a few minutes.
13. Skim off any excess surface fat.
14. Stir in 1 (15-ounce) can of kidney beans, drained and rinsed (optional).
15. In a small bowl, whisk together 1 cup of chili liquid and 1/4 cup cornmeal until smooth.
16. Stir the cornmeal mixture and 1 ounce of unsweetened chocolate (chopped) into the pot.
17. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
18. Serve hot, topped with sour cream, shredded cheddar cheese, and chopped green onions, as desired.