A hearty beef chili recipe made with tender chunks of boneless chuck roast, seasoned with onions, peppers, garlic, and various spices. Simmered for hours, this dish is perfect for a comforting meal and can serve a large group.
1: In a large Dutch Oven, heat vegetable oil over medium heat. Season the cubed meat with salt and pepper. Brown the meat in small batches for about 10 minutes, making sure all sides are browned and careful not to overcrowd your pan. Set browned meat aside.
2: Add to the pot onions, garlic, bell pepper, and jalapeno. Cook for 8 minutes. Add cumin, chili powder, and chipotle pepper and stir. Cook for 5 minutes.
3: Add browned meat back to the pot with the onion mixture. Add corn, crushed tomatoes, petite diced tomatoes, tomato paste, and water. Season with salt and pepper. Bring to a boil and cover.
4: Reduce heat and simmer for 2 hours, stirring occasionally.
5: Serve with garnishes and lime wedges.
