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Meat Church Chili

A competition-style, no-bean chili with tender beef, a rich savory sauce, and bold spices, perfect for feeding a crowd or meal prep.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef chuck roast cut into 3/4-inch cubes
  • 4 cups beef broth
  • 6 ounces tomato paste
  • 14.5 ounces crushed tomatoes one can
  • 1 large onion diced
  • 6 cloves garlic minced
  • 1/4 cup chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 to 2 teaspoons cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 2 teaspoons salt plus more to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp chef's knife and cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Meat thermometer
  • Paper towels
  • Small bowl

Method
 

  1. Pat beef cubes dry with paper towels to ensure proper browning.
  2. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering.
  3. Working in batches, sear beef cubes for 3 to 4 minutes per side until deeply browned; transfer to a plate.
  4. Reduce heat to medium and add diced onion; sauté for 5 minutes until softened and golden.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in chili powder, cumin, paprika, oregano, and black pepper; cook for 1 to 2 minutes to bloom spices.
  7. Add tomato paste and cook for 2 minutes, stirring frequently.
  8. Pour in beef broth and scrape up browned bits from the bottom of the pot.
  9. Stir in crushed tomatoes, Worcestershire sauce, and hot sauce if using.
  10. Return seared beef to the pot and bring to a gentle boil over medium-high heat.
  11. Reduce heat to low, partially cover, and simmer for 2 to 2.5 hours, stirring every 20 to 30 minutes.
  12. Taste and adjust salt, pepper, or cayenne as needed; simmer uncovered for final 15 minutes to thicken if desired.
  13. Remove from heat and let chili rest uncovered for 10 minutes before serving.

Notes

Chili tastes even better the next day; store in the fridge for up to 4 days or freeze for up to 3 months.