Warm up with this comforting, flavorful chunky chili on a crisp fall evening. It’s made with tender chunks of beef rather than ground beef for extra hearty flavor and texture.
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Why make this recipe?
Fall is nothing without a steaming bowl of chili goodness. The combination of juicy, tender beef and flavorful, exciting spices all stewed together in a chunky tomato base is pure comfort in a bowl. This homemade chili with beef chunks is an essential fall recipe everyone will love!
Chili Ingredients:
The beef:
The remaining chili ingredients:
Ingredient notes:
- You can use store-bought chili powder for this recipe or make your own homemade chili powder (see recipe below). Either way, I recommend getting all spices from a dedicated spice shop to ensure freshness and quality.
How to make homemade chili powder:
See full ingredients & instructions in the recipe card below!
Mix all ingredients together, then store in a dry, airtight container in the kitchen cabinet.
How to make chunky chili:
See full ingredients & instructions in the recipe card below!
Step 1. Cut beef chuck roast into 1-inch cubes, removing excess fat and silver skin as you go along. Pat the meat dry with paper towels and sprinkle with a little bit of salt and pepper.
Step 2. Heat vegetable oil in a Dutch oven. Working in batches, brown the meat on all sides. Transfer the meat and accumulated juices into a bowl and set aside.
Step 3. Add chili powder and onion to the Dutch oven and fry for a minute.
Step 4. Add garlic and cook until fragrant. Stir in tomato paste and chicken broth. Add the meat back in, then add diced tomatoes and corn. Bring the mix to a simmer, then put on the lid, turn down the heat and simmer for 1 hour.
Step 5. Add bell pepper, cover and continue to simmer for another 20 minutes.
How to serve the chili:
Serve the chili with sour cream, cheddar cheese, crusty bread and finely chopped fresh green onion.
Recipe notes & tips:
- If there is any silver skin on your chuck roast, be sure to remove it completely when you cut the meat. Silver skin will get tough and very unpleasant if you leave it on the meat.
Frequently asked questions:
I highly recommend you go with a beef chuck roast for this recipe. Chuck roast comes from the shoulder of the animal, is well-marbled and very, very tender. And, it remains very flavorful even after 80 minutes of cooking.
As long as you use a chuck roast, you don’t need to do anything to tenderize the meat. Just follow the recipe and by the end of the cooking time the beef will be nice and tender.
Crusty, rustic bread or bread rolls go best with chili.
Transfer any leftovers into an airtight container and store them in the fridge for up to 1 day.
Yes, you can make this recipe up to 1 day ahead of time. Store the chili in an airtight container in the fridge.
You can use homemade chili powder for lots of delicious things! Check out more recipes with chili powder.
More hearty soups and stews:
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Full Printable Recipe
Chunky Chili
Equipment
- knife and cutting board
- garlic press (optional)
- measuring cups and spoons
- paper towels
- Dutch oven
- kitchen tongs
- mixing bowls
- wooden spoon
Ingredients
For the chili:
- 1 beef chuck roast* (2 to 2 ½ pounds)
- 1-2 tablespoons vegetable oil
- 1 ½ tablespoons chili powder** (You can use store-bought chili powder or make your own. A chili powder recipe is below.)
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 can diced tomatoes (14 ½ ounces), drained
- ½ 15-ounce can corn, drained
- ½ green bell pepper, diced
- ½ red bell pepper, diced
For the chili powder (if making your own):
- ¼ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon Hungarian paprika
- 2 teaspoons ancho chili powder
- ½ teaspoon chipotle chili powder
- ¼ teaspoon garlic powder
To serve the chili:
- sour cream
- grated cheddar cheese
- crusty bread
- finely chopped fresh green onion
Instructions
For the chili:
- Cut the meat into 1-inch cubes, trimming off any silver skin and excess fat as you go.
- Pat the meat dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a Dutch oven and brown the meat on all sides. Do this step in batches (adding more oil if needed) so you don't overcrowd the pot. Sear the meat well but watch out not to burn it.
- Transfer the meat and accumulated juices into a bowl and set aside.
- Add chili powder and onion to the Dutch oven and fry for a minute.
- Add garlic and fry until fragrant (~30 seconds).
- Add tomato paste and chicken broth.
- Stir well, then add the meat back in. Add diced tomatoes and corn.
- Bring to a boil, then put on the lid, turn down the heat and simmer for 1 hour.
- Add the diced bell pepper, cover and continue to simmer for another 20 minutes.
- Serve with sour cream, cheese, bread and green onion.
For the chili powder:
- Mix all ingredients together.
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