Thick and Chunky Beef Chilli

Is there anything more comforting on a crisp autumn evening than a bowl of steaming, thick and chunky beef chilli? The aroma alone, a blend of earthy spices and simmering beef, is enough to chase away the chill. As the days get shorter and the leaves begin to turn, my cravings for this classic dish skyrocket. This isn’t just any chilli; it’s a flavour explosion, packed with tender chunks of beef, vibrant vegetables, and a depth of flavour that only hours of slow simmering can achieve. The best part? It’s surprisingly easy to make, and even easier to customize to your own taste. So, grab your biggest pot, gather your ingredients, and let’s make some chilli!

Chilli has been a staple in my family for generations. My grandmother’s recipe, passed down through countless gatherings, always brought people together. Over the years, I’ve tweaked and perfected it, drawing on my culinary background to create a chilli that’s both comforting and complex. With a decade of experience in recipe development and a passion for making good food accessible, I’m excited to share my version of this beloved dish. Get ready for a culinary adventure that will warm you from the inside out.

The beauty of chilli is its versatility. It’s a canvas for creativity, allowing you to experiment with different types of beans, vegetables, and spices. Whether you prefer a mild and mellow flavour or a fiery kick, this recipe can be easily adjusted to suit your palate. So, let’s dive into the heart of this recipe: the ingredients that make this thick and chunky beef chilli truly exceptional.

Ingredients for the Perfect Thick and Chunky Beef Chilli

The quality of your ingredients is key to making an exceptional chilli. Let’s break down each component and why it matters.

• Beef Chuck: The star of the show! Look for a well-marbled chuck roast. This cut becomes incredibly tender and flavourful as it simmers. The marbling of fat renders down, adding richness and depth to the chilli.
• Onion, Garlic, and Bell Peppers: The aromatic base of any good chilli. Yellow onions provide a mellow sweetness, while garlic adds pungent flavour. Bell peppers contribute a touch of sweetness and vibrant colour. Opt for a mix of red, yellow, and orange bell peppers for visual appeal.
• Canned Tomatoes: Diced tomatoes, tomato sauce, and tomato paste create the rich, tomatoey foundation of the chilli. Fire-roasted diced tomatoes add a smoky depth of flavour.
• Beans: Kidney beans are a classic choice, adding a hearty texture and earthy flavour. Black beans offer a slightly sweeter flavour and creamy texture. Feel free to use a combination or your favourite type of bean.
• Chilli Powder: A blend of ground chillies, cumin, oregano, and other spices. Use a high-quality chilli powder for the best flavour.
• Cumin: Adds a warm, earthy flavour that’s essential to chilli.
• Oregano: Provides a subtle herbal note that complements the other spices.
• Cayenne Pepper (Optional): For those who like a little heat, cayenne pepper adds a fiery kick.
• Beef Broth: Adds moisture and depth of flavour to the chilli.
• Dark Chocolate (Optional): A small square of dark chocolate adds a subtle richness and complexity to the chilli. It might sound strange, but it works wonders!
• Olive Oil: For sautéing the vegetables and browning the beef.
• Salt and Pepper: To season the chilli to perfection.

Ingredient Substitutions

• Ground Beef: Ground beef can be substituted for beef chuck. Brown ground beef first and drain before adding to the recipe.
• Vegetarian Option: Substitute the beef chuck with a plant-based protein like TVP (textured vegetable protein) or a mix of hearty vegetables like mushrooms and sweet potatoes.
• Different Beans: Great Northern beans, pinto beans, or cannellini beans can be used instead of or in addition to kidney and black beans.

Expert Tips for the Best Chilli Ever

These are some additional testing notes and pro insights that I’ve found over the years that help make the chilli the best it can be.

Searing the Beef

Searing the beef before adding it to the chilli is crucial for developing rich flavour. Don’t overcrowd the pan; sear the beef in batches to ensure proper browning. A good sear creates a delicious crust that adds depth to the overall flavour profile.

Slow Simmering

Patience is key when making chilli. A long, slow simmer allows the flavours to meld together and the beef to become incredibly tender. Aim for at least 2-3 hours of simmering time, or even longer if you have the time. You can also use a slow cooker or Instant Pot for hands-off simmering.

Adjusting the Spice Level

Chilli powder and cayenne pepper are the main sources of heat in this recipe. Start with a smaller amount of each and taste as you go, adding more to reach your desired spice level. Remember, you can always add more spice, but you can’t take it away! For milder chilli, remove the seeds and membranes from the bell peppers.

Adding Acidity

A splash of acidity can brighten up the flavours of the chilli. A tablespoon of apple cider vinegar, red wine vinegar, or lime juice can do the trick. Add it towards the end of the cooking process and taste before serving.

The Secret Ingredient: Dark Chocolate

Don’t be afraid to add a small square of dark chocolate to your chilli! It adds a subtle richness and complexity that will have everyone wondering what your secret ingredient is. Use a high-quality dark chocolate with at least 70% cacao.

Storage and Freezing Instructions

Leftover chilli can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Allow the chilli to cool completely before transferring it to freezer-safe containers or bags. When freezing in bags, lay them flat to save space. Frozen chilli can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply simmer the chilli on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl. Add a splash of beef broth or water if the chilli has thickened too much during storage.

Frequently Asked Questions

Here are some common questions about making thick and chunky beef chilli:

How do I make my chilli thicker?

There are several ways to thicken chilli. You can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. Alternatively, you can mash some of the beans or add a tablespoon of cornstarch mixed with a little cold water to the chilli towards the end of the cooking process.

Can I make this chilli in a slow cooker?

Yes! Brown the beef and sauté the vegetables in a skillet before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. You can also use an Instant Pot! Brown the beef using the saute function, then pressure cook on high pressure for 30 minutes followed by natural pressure release.

What’s the best cut of beef for chilli?

Beef chuck is the ideal cut for chilli because it’s well-marbled and becomes incredibly tender during long simmering. However, you can also use other cuts like brisket or even ground beef. Be sure to adjust the cooking time accordingly.

Can I add other vegetables to the chilli?

Absolutely! Feel free to add other vegetables like corn, zucchini, or squash to the chilli. Add them towards the end of the cooking process so they don’t become too mushy.

How can I make this chilli spicier?

Add more chilli powder, cayenne pepper, or a few dashes of hot sauce to the chilli. You can also add a chopped jalapeño pepper for extra heat. Remember to taste as you go and adjust the spice level to your preference.

What are some good toppings for chilli?

The possibilities are endless! Some popular toppings include shredded cheese (cheddar, Monterey Jack, or pepper jack), sour cream or Greek yogurt, chopped green onions, diced avocado, tortilla chips, cornbread, and a squeeze of lime juice.

Can I use dried beans instead of canned beans?

Yes, but you’ll need to soak the dried beans overnight before using them. Drain and rinse the soaked beans before adding them to the chilli. You may also need to increase the cooking time to ensure the beans are fully cooked.

A Final Bowl of Comfort

This thick and chunky beef chilli is more than just a recipe; it’s an experience. The rich aroma, the hearty texture, and the explosion of flavours make it a perfect meal for a cozy night in or a festive gathering with friends and family. Don’t be afraid to experiment with different ingredients and spices to create your own unique version. Whether you like it mild or spicy, loaded with toppings or simply enjoyed on its own, this chilli is sure to become a new family favourite.

Now it’s your turn! I’d love to hear about your chilli-making adventures. Share your photos and variations in the comments below. And if you enjoyed this recipe, be sure to check out my other comforting soup and stew recipes. Enjoy!

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