Ingredients
- 3 tablespoons olive oil, divided
- 800 g beef shanks or chucks (stewing meat), cut into 1.5 cm cubes
- 2 small yellow onions, diced
- 2 teaspoons chili powder (use a good quality one)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
- 1 x 400 g can crushed tomatoes
- 425 ml beef broth
- 4 tablespoons tomato paste (60 g)
- 50 g diced smoked bacon
- 1 tablespoon muscavado brown sugar
- 1 teaspoon unsweetened raw cacao powder (optional)
- 1 x 400 g can kidney beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Chopped red and yellow bell peppers
- Grated cheddar cheese
- Chopped cilantro
- Chopped green onion
- Sour cream
- Sliced Avocado
- Corn chips
Instructions
- Sear the Beef: Remove beef from the fridge 30 minutes before cooking to bring it to room temperature. Pat the beef cubes dry with paper towels. In a large Dutch oven or flameproof casserole, heat 1 tablespoon oil over medium-high to high heat. Sear the beef in batches if necessary to avoid crowding. Brown each side for about 1 minute, until a deep sear forms. Remove beef from pot; set aside.
- Sauté the Aromatics: Reduce heat to medium and add remaining 2 tablespoons of oil to the pot. Add diced onions, chili powder, cumin, oregano, and red pepper flakes. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and the spices are fragrant.
- Combine and Simmer: Return the seared beef to the pot, then add the crushed tomatoes, beef broth, tomato paste, bacon, brown sugar, and cacao powder (if using). Stir well to combine and bring the mixture to a simmer. Reduce the heat to low and cook uncovered for 1¾ to 2 hours, or until the beef is tender, stirring occasionally. In the last 15 minutes of cooking, add the kidney beans. If the chili thickens too much, partially cover the pot.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chili in bowls with garnishes of choice. Enjoy!
Nutrition
Notes
- For ease, ask your butcher for goulash or stewing meat, which is already pre-cut into cubes—just halve the pieces if they’re larger than 1.5 cm. This saves time and ensures the beef is perfectly bite-sized for chili.
- If you’re serving 6, pair each portion with a side of rice for a more satisfying, complete meal. The rice perfectly balances the chili’s flavours and makes each serving go a bit further! Alternatively, you could double the recipe—leftovers taste even better the next day as the flavours deepen, making it ideal for easy meals throughout the week.