120 minutes
A robust and flavorful chili featuring tender chunks of beef, aromatic spices, and a touch of chocolate, perfect for serving with Fritos or warm flour tortillas.
Whole Cumin Seeds
tablespoons
Whole Coriander Seeds
teaspoons
Beef Chuck Roast
0 lb
teaspoons
tablespoons
Large Onion, chopped
each
Large Garlic Cloves, minced
each
Fresh Green Jalapeños, stemmed, seeded, and chopped
each
Masa Harina, optional
tablespoons
Ground Pure Chile Powder
tablespoons
tablespoons
Negra Modelo Beer
0 oz
Diced Tomatoes, canned
0 oz
Unsweetened Chocolate
0 oz
Whole Dried Large Red Chiles, New Mexico or guajillo
each
Fresh Cilantro, chopped
to taste
Fritos
to taste
Flour Tortillas, warmed
to taste
1. Toast and Grind Spices
Toast the cumin and coriander seeds in a small heavy skillet over medium heat until fragrant, about 2 minutes. Grind the seeds into a fine powder using a mortar and pestle or a coffee grinder.
2. Prepare Beef
Cut the beef chuck roast into 2-inch cubes or slice into 1/4-inch thick pieces about 1 1/2 inches square. Season the beef with 1 teaspoon of salt.
3. Brown Beef
In a large heavy pot, heat 3 tablespoons of vegetable oil over medium-high heat. Brown the beef in batches, adding more oil as needed, until each piece develops a crust.
4. Cook Aromatics
In the same pot, add the chopped onion, minced garlic, and chopped jalapeños. Cook for 5-10 minutes until the onion is softened.
5. Build Base Flavors
If using masa harina or a torn corn tortilla, add it now along with the ground chile powder, the ground cumin-coriander mixture, and the dried oregano.
6. Simmer Chili
Return the browned meat to the pot and pour in the Negra Modelo beer. Add the diced tomatoes, unsweetened chocolate, and whole dried red chiles. Top with about a quart of water to cover the meat. Bring to a gentle simmer and cook for 1.5 hours, or until the meat is tender.
7. Adjust Seasoning
Remove the dried chiles from the pot. Taste the chili and add more salt if needed.
8. Serve Chili
Ladle the chili into bowls and garnish with chopped fresh cilantro and extra chopped onion. Serve with Fritos or warmed flour tortillas.
Use a mix of dried chilies like ancho, pasilla, or chipotle, and consider smoked paprika or cayenne for extra heat or smokiness.
Use plant-based protein, vegetable broth, and add extra vegetables like bell peppers, corn, and zucchini.
Use cubes of brisket instead of ground beef and consider adding dark chocolate or coffee.
Use ground chicken, white beans, chicken broth, and green chilies for a lighter take on chili.
Substitute beef with bison for a leaner option, or use a combination of meats such as pork and beef for added flavor depth.
For the best flavor and texture, select a well-marbled chuck roast and cut it into cubes yourself. This cut breaks down beautifully over the long cooking time and adds richness to the chili.
Simmer your chili gently over low heat. Rushing the cooking process can toughen the beef and prevent the flavors from melding together properly. Patience will pay off here.
Before adding the spices to the meat, toast them in a dry pan until fragrant. This will intensify their flavors and give the chili a more complex taste profile.
If possible, make your chili a day ahead. Chili often tastes better the next day as the flavors continue to develop and meld together.
Use a full-bodied beer such as a stout or porter. The depth of flavor from the beer can significantly influence the richness of your chili. Avoid using light beers as they will contribute very little in terms of taste.
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