This hearty, comforting chunky chili is made with tender chunks of beef rather than ground beef. Its highlight is a homemade chili powder blend made with cumin, oregano, Hungarian paprika, ancho chili, chipotle chili and roasted garlic.
Put all ingredients together in a mortar and grind with a pestle until you have a homogeneous spice blend.
For the chili:
Cut the meat into 1-inch cubes, trimming off excess fat as you go.
Pat the meat dry and season with salt and pepper.
Heat one tablespoon of oil in a Dutch oven and brown the meat on all sides. Do this step in batches (adding more oil as 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 and fry for a minute (add more oil if you need to).
Add garlic and fry until fragrant.
Add tomato paste and chicken broth.
Stir well, then add the meat back in, then add the diced tomatoes and the corn.
Bring to a boil, then put on the lid, turn down the heat and simmer for 1 hour.
Add the diced bell pepper and continue to simmer for another 20 minutes.
Serve with sour cream, cheese and crusty bread.
*To ensure that you get high-quality and fresh spices I recommend to get them from a dedicated spice shop rather than a regular grocery store.**I strongly recommend a chuck roast for this recipe and not a roast from the round. For this recipe, a chuck roast will be more tender and flavorful than other cuts of beef.
Chunky Chili https://thespicetrain.com/chunky-chili/