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 Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 to 8 servings
Author Dana at


  • 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


  • 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!