Homestyle chuck chili with subtle savory depth
New matching recipe based on CHAT-0084's chuck-cut and subtle-flavor discussion; the complete chili formula, yield and cooking method are newly supplied.
- YIELD
- 6 hearty servings
- PREP / WAIT
- 25 minutes
- COOK
- 2 1/2–3 1/2 hours
Ingredients
- 2 lb beef chuck, trimmed and cut into 1/2–3/4-inch cubes
- 2 tbsp neutral oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp mild chili powder blend
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium beef broth, plus up to 1 cup if needed
- 1 tsp fine salt, then adjust to taste
- 1/2 tsp black pepper
- 2 cans (15 oz each) kidney or pinto beans, drained and rinsed (optional)
- 1/2 tsp anchovy paste OR 1 tsp beef bouillon paste (optional; choose one)
- 1 tsp minced chipotle in adobo (optional)
Method
- Pat beef dry and season with half the salt and the black pepper. Heat oil in a heavy pot over medium-high and brown beef in 2–3 uncrowded batches, 3–5 minutes per batch; transfer to a plate.
- Lower heat to medium. Add onion and cook 5 minutes, then garlic for 30 seconds. Stir in tomato paste, chili powder, cumin, paprika and oregano for 1 minute.
- Add tomatoes, 2 cups broth, beef and its juices, remaining salt, and one optional savory addition. Add chipotle only if a little heat is wanted. Scrape the browned bits from the bottom.
- Bring to a simmer, cover partly and cook gently 2–3 hours, stirring every 20–30 minutes. Add broth a little at a time if it becomes too thick before the beef is tender.
- When beef can be cut easily with a spoon, add optional canned beans and simmer 15–20 minutes. Taste and adjust salt. If thin, simmer uncovered briefly; if thick, add a little broth.
- Serve hot. The beef should be fork-tender throughout; do not use browning alone as the doneness check.
Notes & storage
- Chuck cubes match CHAT-0084's recommended cut. Choose just one umami addition so it stays a background flavor; anchovy paste introduces fish, and bouillon may add allergens and salt.
- This is a new complete formula, not a recovered chili recipe or kitchen-tested result.
- Divide leftovers into shallow containers and refrigerate promptly at 40°F or below for 3–4 days; reheat to 165°F.