Beefy Chili

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Beef Chili-001 cristina ferrare

You will need a 2-pound chuck roast for this recipe. Tell your butcher you are making chili so you want the beef ground only once.  Having the beef ground fresh and also in larger pieces makes a difference in the taste and texture of the dish.

The flavorful spices that are added are anti-inflammatory and gut healthy and included are plenty of beans for added protein.

This chili is packed with anti-oxidants and healing properties starting with chili peppers. Fresh or dried chili peppers will give your metabolism a boost and helps keep blood vessels healthy.

I use a lot of garlic and onions in this recipe. “Garlic contains “allicin” and studies have shown that eating garlic regularly may lower chances of getting heart disease by helping lower cholesterol and blood pressure. You can only get the benefit of allicin if you chop or crush the clove”.

“Yellow onions and shallots are considered to be the healthiest onions. They have been used for centuries to reduce inflammation and heal infections. They help regulate blood sugar, and lower the production of bad cholesterol (LDL) helping keep your heart healthy”.

I bet you never thought of these things while enjoying a hearty bowl of chili. Now you know you can feel good about that second helping!


Makes 2 quarts

12 servings


1/3 cup safflower oil

3 onions (4 cups) chopped small

3 shallots chopped small (1/2 cup)

5 garlic cloves (3 tablespoons) minced

2 pounds ground chuck roast ground for chili not hamburger

2 Tablespoons onion powder

2 Tablespoons garlic powder

2 Tablespoons ground cumin

5 Tablespoons chili powder

1 Tablespoon coriander

1-1/2 Tablespoons kosher salt and freshly cracked black pepper

1 6 oz. can tomato paste

1 cup beef broth or water

1-28 ounce can crushed tomatoes

2-15 cans black beans drained and rinsed

¼ cup shucked fresh corn kernels

1 cup beef broth

1 Tablespoons of Masa


2 jalapenos, seeded and chopped or sliced

2 ½ teaspoons red chili pepper flakes

1-1/4 cups sour cream

½ cup scallions, chopped small

¼ cup cilantro, chopped small

2 cups grated sharp cheddar cheese

1 cup tortilla chips, crushed


Heat a large sauce pot on high heat for 3 minutes, add 1/3 cup oil, onions, scallions, lower heat to medium high, sauté for 6 minutes. Add garlic, sauté for 3 minutes.

Break up the beef with your hands and add it to the sauce pot. Add onion powder, garlic powder, cumin, chili powder, coriander, salt, pepper and mix together well.

Sauté on medium-high heat until the meat starts to sizzle and starts to brown. Approximately for 15 to 20 minutes.  

Stir in tomato paste, and cook for 3 minutes, stirring continually. Add beef broth, cook for 3 minutes. Pour in the crushed tomatoes, and beans, simmer on medium-low heat for 40 minutes.

Add corn and beef broth. Simmer an additional 15 minutes. Add them masa and mix. If the chili is too thick, add more beef stock.

Divide garnish among servings!

Filed under: #sunday suppers, Recipes, Soup

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