Ingredients and Substitutions
Beef. I used cubes of stewing beef (chuck is a great option) but this recipe can be made with ground beef too. The lean ground beef will cook much quicker but I prefer the richer, meatier quality of the beef cubes. Aromatics: Onion, celery, bell peppers and garlic. I also added jalapeño peppers and bay leaves. Poblano peppers can also be used. Spices: Ground cumin, smoked paprika, cayenne pepper, dried oregano, garlic powder, onion powder and red pepper flakes/chilli flakes. Beans: I used red kidney beans but pinto beans, black beans, etc. can be substituted. Canned tomatoes. Beef broth/beef stock. Salt and black pepper. To serve: Cheddar cheese, sour cream, avocado, green onion, fresh cilantro/coriander.
How to make beef chili
Can I make this ahead?
Chili is fantastic when made ahead as the flavors have even more time to blend and become delicious. The chili can be made the day before serving and kept in the fridge. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Chili can also be frozen. Allow to come to room temperature then transfer to freezer safe containers and freeze for up to 3 months.
Slow Cooked Beef Recipes
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