Ingredients
Scale
- 4 tbsp olive oil
- 1 yellow onion (chopped)
- 4 garlic cloves (minced)
- 6 pounds trimmed chuck roast, (I purchase 2 roasts, 3 pounds each) (cut into 1/4-inch cubes)
- 1 24 ounce canned chopped tomatoes (drained)
- 3 chipotle chilies in adobo (seeds removed (leave if you prefer spice) and chopped)
- 1 6 ounce tomato paste
- 2 cups beef broth
- 2 cups dark stout beer
- Salt and freshly ground pepper (to taste)
- sour cream, chopped onions, cheese, and tortillia strips (optional)
Instructions
- In a large fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Working in batches if needed, add the beef cubes, sprinkle with some salt and pepper, and cook, turning occasionally, until browned on all sides, about 10 minutes. Stir in the chili powder and cook, stirring frequently, until fragrant, about 2 minutes.
- Stovetop method: Transfer the beef mixture to a Dutch oven. Add the tomatoes, chipotle chilies, tomato paste, broth, and beer. Season with some more salt and pepper and stir well. Bring to a simmer over medium-high heat. Cover, reduce the heat to medium and cook, stirring frequently, until the beef is tender, about 2 hours, or until beef is super tender. If desired, uncover and simmer the chili, stirring occasionally, for 15 minutes more to thicken the sauce. Taste and add more salt if needed.
- Crock-pot method: Transfer the beef mixture to a slow cooker. Add the tomatoes, chipotle chilies, tomato paste, broth, and beer. Season with salt and pepper and stir well. Cover and cook on low according to the manufacturer’s instructions until the beef is tender, about 8 hours, up to 10 hours. If the sauce is too thin, uncover, set the temperature to high and continue to cook for up to 30 minutes. Taste and add more salt if needed.
- Ladle the chili into warmed bowls and serve immediately. I serve along with sour cream, chopped onions, cheese, and tortillia strips.
Notes
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