Chunky Beef Chili

Chunky Beef Chili, big, tender chunks of beef simmered for hours with corn and black beans. Warm and comforting, perfect for cold winter nights!

Hi there! I’ve got a delicious one for you today! This chunky beef chili is a twist to my normal chili I make about once a month. I’ve always wanted to try making this, kind of like a stew but with the flavors of chili that we love.

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Chunky Beef Chili, big, tender chunks of beef simmered for hours with corn and black beans. Warm and comforting, perfect for cold winter nights!

Hi there! I’ve got a delicious one for you today! This chunky beef chili is a twist to my normal chili I make about once a month. I’ve always wanted to try making this, kind of like a stew but with the flavors of chili that we love.

It came out amazing and I will definitely make it again! I just love how the big chunk of beef are so tender, Served with your favorite chili toppings! For me it’s cheese, sour cream, cilantro, scallions and some crunched up tortilla chips, yum!!

Can’t forget that side of cornbread! I put honey in it for added sweetness, mmmmm.

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Chunky Beef Chili

Chunky Beef Chili, big, tender chunks of beef simmered for hours with corn and black beans. Warm and comforting, perfect for cold winter nights!

Prep Time30 mins

Cook Time3 hrs

Total Time3 hrs 30 mins

Servings: 6 to 8 servings

Author: Dana at ThisSillyGirlsLife.com

Ingredients

• 2.5 pound chuck roast fat trimmed, cut into 1 - 1 1/2 inch dice
• 1 Tbls bacon grease or vegetable oil
• 28 oz can tomato puree
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp chipotle
• 1 packet chili seasoning
• 12 oz beer
• 2 Cups beef stock
• 15 oz black beans drained and rinsed
• 1 ear of corn corn cut off the cob or 1 Cup corn kernels
• salt and pepper to taste

Instructions

• Place dutch oven on stove top and get hot over medium high heat. Season beef chunks with salt and sear beef in batches with the bacon fat.
• Take all beef out of pan and toast all the dried spaces in the remaining fat just until fragrant about 30 seconds. Add in the beer, scraping off any bits in the bottom of the pan. Add in the stock and tomato puree, place the beef back in the pan with any juices. Bring to a boil and reduce to a simmer for 2 hours uncovered, stirring occasionally until the meat is tender.
• Add in the black beans and corn and cook for a remaining 30 minutes, adjust seasoning if necessary. Chili should be thickened and flavorful, serve with your favorite toppings and enjoy!

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

So yummy! I hope you enjoy this recipe!

Now, go visit Parrish and check out her recipe for The BEST Chicken & Rice Soup:

For more soup recipes please click on the images below!

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'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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