Braised Beef Chili
(GF)
Bite size chunks of beef are seared and then braised low and slow in a simmering pot of tomato and spices. This results in seriously tender pieces of beef swimming in a savory bean stew. And don’t forget to top it with some crunchy corn nuts and all the classic fixings!
Yield: 8 Servings
Braised Beef Chili
Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M
Ingredients
- 2 pounds Beef Chuck, cubed into 1 inch pieces
- 2 TB Avocado Oil
- 1 Yellow Onion (about 2 cups), diced
- 1 Jalapeño, diced (seeds removed if you don’t want it too spicy)
- 2 Bell Peppers, diced
- 5 Garlic Cloves, minced
- 1 TB Tomato Paste
- 1 TB Kosher Salt, plus more
- 3 TB Chili Powder
- 1 TB Ground Cumin
- 1 TB Oregano
- 1 TB Paprika
- 1/4 tsp Cayenne Pepper
- 15 oz can Diced Tomato
- 15 oz can Tomato Sauce
- 2 cups Beef Stock (Unsalted/Low Sodium)
- 15 oz can Pinto beans
- 15 oz can Black beans
- Optional Toppings: Corn Nuts, Chopped Cilantro, Sour Cream, Pickled Jalapeños, Lime Wedges
Instructions
- Preheat oven to 300F.
- Pat beef dry with paper towels and season with kosher salt.
- Heat a Dutch oven or large oven safe pot to high heat with avocado oil.
- Working in batches, sear beef until browed on all sides (about 3 minutes per batch) and then remove to a bowl and set aside.
- Lower the heat to medium, and add in onion, bell peppers, jalapeños, and garlic.
- Sauté for 5 minutes then add in tomato paste, 1 TB of kosher salt and spices.
- Toast the spices for about a minute then pour in tomato sauce, diced tomatoes, and beef stock.
- Stir everything together, and then add the cubes of beef back in with all the juices in the bottom of the bowl.
- Bring pot to a boil then cover and place in the oven for 2 hours.
- Remove the pot from the oven and place back on the burner to low heat.
- Add in both beans and simmer covered for 15 minutes.
- If needed, season with a little more salt. Serve with favorite toppings.
