Gently simmering in a thick and flavorful sauce, the chunks of beef in this rich beef chili are a culinary delight. This hearty and mouthwatering chili offers a rich texture and layered taste, leaving you wanting more!

This is a chili that will win you over. How do I know? Because everyone around me is the pickiest of picky eaters. Trying to please everyone with one chili recipe is a challenge. And yet, this chili recipe caters to a variety of discerning tastes!

The complete recipe for this (drool-worthy, deliciously tempting) savory beef chili is below. But first, let me show you how simple it is in a heavy pot or Dutch oven.

You need to plan for a 3-4 hour simmer for this chili… it’s the perfect slow cook. Simmering slowly on the stove, uncovered, lets the juices from the meat become succulent without the need for any thickening agents, resulting in tender and flavorful beef.

Start by browning the beef—it adds a whole layer of flavor to this chili.

I love using fresh ripe tomatoes in this chili recipe; just blanch them in boiling water. (Place washed tomatoes in boiling water for 1-2 minutes, remove, and immediately immerse in ice water, then peel. Chop and add to the chili.) But if fresh tomatoes aren’t in season, the next best choice is canned tomatoes!

Roasted Anaheim and red peppers add depth to the chili! However, canned (or jarred) vegetables are a great substitute, sometimes even more budget-friendly than fresh produce!

Chop the veggies and stir them into the simmering beef.

Pour in the beef broth…

Stir, and let this marvelous creation simmer away!

Because this simmers on the stove for several hours, keep checking on your simmer. Make sure to stir every hour or so. As it gets close to done, you might want to reduce the heat from medium to low (temperature). The sauce will start to thicken, and you don’t want it splattering everywhere and sticking to the bottom of the pot or Dutch oven.

The savory beef chili simmers to perfection! Ready to be served!

Made with fresh ingredients simmered to perfection, this savory beef chili is perfect for a busy night when you still want to make homemade chili. Or how about making a batch of green chili—with pulled pork on top!

Oh, don’t forget to pair it with a piece of freshly baked cornbread…

Ingredients:

• 2.5 to 3 pounds beef chuck, trimmed and cut into 1-inch cubes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 4 dashes of Worcestershire sauce
• Olive oil (for browning the meat)
• 2 medium-sized onions, chopped
• 3 fresh Anaheim peppers, roasted, peeled, seeded, and chopped, or use 2 (4-ounce) cans of green chilies
• 2 medium-sized red peppers, roasted, peeled, seeded, and chopped, or use jarred roasted red peppers
• 4 cloves of garlic, peeled and chopped or crushed
• 3 pounds fresh tomatoes (I used heirloom tomatoes), blanched and peeled, or use 3 (14.5-ounce) cans of diced tomatoes with juice
• 2 cups beef broth (I love Better Than Bouillon!)

Steps:

Cut trimmed beef chuck into 1-inch cubes and place them in a large container or plastic bag. Sprinkle chili powder, cumin, oregano, paprika, onion powder, garlic powder, black pepper, and Worcestershire sauce over the meat. Set aside while you chop (and roast, if desired) the vegetables.

In a large, heavy-bottomed skillet or Dutch oven over medium heat, add olive oil and brown the seasoned meat on all sides until it forms a brown outer layer.

Add chopped onions, green chilies, red peppers, and tomatoes to the browned meat. Pour in the beef broth and stir well.

Let it come to a rolling boil on medium heat, then reduce the heat to medium-low to low. (Depends on your heavy pot and/or your stove temperature.) Leave uncovered and simmer gently for up to 4 hours. The chopped vegetables and broth will simmer down, and the meat chunks will become very tender.

Customize your chili bowl with your favorite toppings and elevate your flavor (and spiciness!) to another level!