📖 Instructions

1. Prep the beef: Cut 3 pounds of chuck roast into 1-inch cubes. Season generously with salt, pepper, and 1 tablespoon of chili powder. PRO TIP: Don't skimp on the seasoning! This is your flavor foundation.
2. Sear the beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides. Workin' in batches prevents overcrowding the pot and ensures a good sear. Set the seared beef aside.
3. Sauté aromatics: Add 1 diced large onion and 4 minced cloves of garlic to the pot. Cook until softened, about 5 minutes. Stir occasionally to prevent burning. Nobody wants burnt garlic!
4. Build the flavor base: Add 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper (adjust to your spice preference!), and 1/4 teaspoon of oregano to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices and releases their full flavor.
5. Add liquids: Pour in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup of beef broth, and 1/4 cup of tomato paste. Stir to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are flavor gold!
6. Combine and simmer: Return the seared beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, or until the beef is very tender. The longer it simmers, the richer the flavor becomes. I sometimes let it go for 4 hours!
7. Adjust and season: After simmering, taste and adjust seasoning as needed. You might want to add more salt, pepper, chili powder, or even a splash of apple cider vinegar to brighten the flavors. Don't be afraid to experiment!
8. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped onions, cilantro, or jalapeños. I personally love a dollop of sour cream and a sprinkle of cilantro.
9. Store: Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.