Description
A thick, hearty, and award-winning beef chili featuring hand-cut chuck roast, smoky bacon, and a complex spice blend for ultimate comfort.
Ingredients
2 lbs beef chuck roast, cut into 1/2-inch cubes
1 lb lean ground beef
4 slices thick-cut bacon, diced
1 large red onion, diced
2 poblano peppers, seeded and diced
2 jalapeños, finely minced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 cans (15 oz) kidney beans, drained and rinsed
2 cups beef bone broth
1/2 cup strong brewed coffee
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
Salt and black pepper to taste
Instructions
Step 1: Cook the diced bacon in a large Dutch oven until crispy; remove bacon and keep the fat.
Step 2: Sear the cubed chuck roast in the bacon fat in batches until deeply browned; set aside.
Step 3: Brown the ground beef in the same pot and drain any excess grease.
Step 4: Sauté onions, poblano peppers, and jalapeños until soft, then add garlic.
Step 5: Stir in tomato paste and spices (chili powder, cumin, paprika, cinnamon) and cook for 2 minutes to bloom flavors.
Step 6: Deglaze the pot with beef broth and coffee, scraping up the browned bits.
Step 7: Add crushed tomatoes, cooked meats, and bacon back to the pot; simmer on low for 90 minutes.
Step 8: Stir in the beans and cocoa powder; simmer for another 30 minutes before serving.
Notes
Letting the chili sit overnight improves the flavor significantly. Use a high-quality dark cocoa powder for the best depth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg
