2-3 pounds beef chuck roast or stew meat, cut into bite-sized chunks
2 tablespoons olive oil
1 large white onion, diced
2-3 bell peppers (green, red, or poblano), cored and diced
2 jalapeño peppers, seeded and finely chopped
4-6 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1-2 teaspoons cayenne pepper (optional, to taste)
2 tablespoons apple cider vinegar
1-2 tablespoons maple syrup
1-2 tablespoons Worcestershire sauce
1 (28-ounce) can crushed tomatoes or diced tomatoes
2 (15-ounce) cans beans (kidney, pinto, or black beans), drained and rinsed
2-3 cups beef stock or beer
Fine sea salt and freshly-cracked black pepper, to taste
Steps
Pat the chunks of beef dry with a paper towel, then season generously with salt and pepper.
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and cook a few minutes per side until nicely browned on all sides. Transfer to a plate and set aside.
Add the onion, peppers, and jalapeños to the same pot used to brown the beef. Soften the veggies in the beef drippings for 5-6 minutes, stirring occasionally.
Add in the garlic and tomato paste and cook for 1-2 minutes, until fragrant.
Add the browned beef back into the pot, then add the spices (chili powder, cumin, smoked paprika, oregano, cayenne if using), apple cider vinegar, maple syrup, Worcestershire sauce, tomatoes, beans, and beef stock or beer.
Bring the chili to a boil, then reduce the heat under the pot to maintain a gentle simmer. Cover and braise for 2 ½ – 3 hours, until the beef is fall-apart tender.
Taste and adjust seasoning with additional salt, pepper, or spices as needed.
Serve hot, topped with your favorite fixings (shredded cheese, sour cream, guacamole, tortilla chips, cilantro, lime wedges, etc.).
Notes
Suggested by Keita on 2026-01-31.
Cooking methods: This recipe can be made on the stovetop, in the oven (325°F for 2 ½ – 3 hours), in a slow cooker/CrockPot (6-qt size recommended; cook on low for 6-8 hours or high for 4-5 hours), or in an Instant Pot (pressure cook for 35-40 minutes with natural release).
Pepper variations: Many commenters recommend roasting poblano peppers before adding them for extra flavor. You can use 2 poblano peppers and 1 red bell pepper, or adjust to your preference. The recipe is on the spicy side - adjust jalapeños and cayenne to taste.
Beans: You can make your own beans (like Rancho Gordo Buckeye beans) and substitute the bean broth for some of the beef broth. Some prefer to make it without beans for a more traditional "meat and gravy" style chili.
Spice adjustments: For extra heat, substitute 1 tablespoon of chili powder with ancho chile powder and add a small amount of chipotle peppers in adobo sauce. For milder chili, reduce or omit jalapeños and cayenne.
Storage: Leftovers will last in the refrigerator for up to 5 days and also freeze beautifully. Reheat gently on the stovetop or in the microwave.
Perfect as-is: Multiple reviewers note this recipe is perfect without any changes - a reliable, go-to chili recipe.