Ingredients
- 2 lb beef chuck, cut into ½-inch cubes
- ½ lb ground beef (85%)
- 2 Tbsp neutral oil
- 1 large yellow onion, diced
- 1 jalapeño, minced (seeded for mild)
- 4 cloves garlic, minced
- 3 Tbsp chili powder (ancho/New Mexico blend)
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp Mexican oregano
- ¼–½ tsp cayenne pepper, to taste
- 2 Tbsp tomato paste
- 1 cup beef broth, plus more as needed
- 1 can (15 oz) tomato sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp unsweetened cocoa powder (or ½ tsp espresso powder)
- 1 tsp apple cider vinegar, plus more to finish
- 2 Tbsp masa harina mixed with 3 Tbsp water (slurry)
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- 1 can (15 oz) kidney or pinto beans, rinsed and drained (optional)
- Shredded cheddar, for serving
- Diced red onion, for serving
- Sliced jalapeños, for serving
- Sour cream, for serving
- Crackers, for serving
Equipment
- 5-quart Dutch oven or heavy pot
- Wooden spoon
- measuring spoons
- measuring cups
- knife and cutting board
- Instant-read thermometer
Method
- Heat oil in a heavy pot over medium-high heat. Brown beef chuck in two batches and set aside. Brown the ground beef, then drain, leaving about 2 Tbsp fat in the pot.
- Sauté diced onion and minced jalapeño in the reserved fat for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir and toast for 30 seconds, then add tomato paste and cook for 1 minute.
- Pour in beef broth, tomato sauce, Worcestershire, cocoa powder, and vinegar. Return both meats and any juices to the pot.
- Simmer partially covered for 45–60 minutes, stirring occasionally, until beef chuck is tender and ground beef reaches 160°F.
- Stir in masa slurry and simmer for 5–10 more minutes until chili thickens. Season with additional salt, pepper, and a splash of vinegar to finish.
- Serve hot with toppings like shredded cheddar, red onion, jalapeños, sour cream, or crackers.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 860mgPotassium: 530mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 6mgCalcium: 90mgIron: 4mg
Notes
Beans: Not traditional, but may be added in Step 6.
Thickener: For corn-free, substitute 1 tsp arrowroot mixed with water.
Heat Level: Use serrano instead of jalapeño for more spice.
Equipment: 5-qt Dutch oven or heavy pot recommended. Use an instant-read thermometer to ensure doneness.
Thickener: For corn-free, substitute 1 tsp arrowroot mixed with water.
Heat Level: Use serrano instead of jalapeño for more spice.
Equipment: 5-qt Dutch oven or heavy pot recommended. Use an instant-read thermometer to ensure doneness.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!