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Double Beef Chili

What sets this chili apart is the dynamic duo of succulent ground beef and hearty stewing beef chunks, particularly the choice of Chuck or Short Rib. These cuts aren't just any beef; they are the secret to elevating the entire dish to new heights.

Chuck and Short Rib, known for their marbling and robust flavor, bring a luxurious tenderness that transforms the chili into a gastronomic experience. As they simmer in the pot, these cuts release savory juices, infusing every spoonful with a depth of flavor that is unmatched. The result is a chili that not only satisfies your cravings but takes them to a whole new level

Double Beef Chili

Total Time:

3hrs 15mins





Dietary Preference(s):

Low Glycemic Index, Nut Free


  • 2 pounds Top Grass extra lean ground beef
  • 2 pounds Top Grass stewing beef cubes (Chuck or Short rib works great here)
  • 1 onion, finely chopped
  • 2 green peppers, diced
  • 7 cloves garlic, roughly chopped
  • 1/4 cup olive oil
  • 3 tbsp chili powder
  • 3 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp cocoa powder
  • 28 ounces fire-roasted crushed tomatoes
  • 6 diced tomatoes, drained
  • 3 tbsp tomato paste
  • 2 cans black beans or pinto beans, with water from the can
  • Guacamole and sour cream for topping
  • Chili Paste
  • 4 guajillo chilies
  • 2 ancho chilies
  • 1 can (about 6 chilies) chipotle peppers in adobo (212g)
  • 4 cups beef broth

How to Make It

Prepare the Chili Paste


Remove the stems and seeds from the guajillo and ancho chilies. Place them into a pot with the stock and simmer for 20 mins. In a blender, combine the deseeded chilies, chipotle peppers, and beef broth. Blend until you achieve a smooth paste. Set aside.

Prepare the Beef Chili


In a large pot or Dutch oven, heat olive oil over medium-high heat. Add stewing beef cubes and brown them on all sides until fully cooked. Remove and set aside


In the same pot, add more olive oil if needed. Add ground beef and brown until fully cooked and well browned.


Add chopped onion, green peppers, garlic, and crushed garlic to the pot. Sauté until the vegetables are softened. Sprinkle in chili powder, paprika, cumin, coriander, and cocoa powder. Stir well to coat the ground beef and vegetables with the spices.


Add tomato paste and cook for 2-3 minutes to remove the raw taste and develop a toasted flavor. Pour in crushed tomatoes and diced tomatoes. Mix thoroughly


Pour the prepared chili paste into the pot. Add back the browned stewing beef cubes. Stir well and let the flavors meld for a few minutes. Bring to a boil, cover, and place into a 325-degree oven for 1.5 hours.


After 1.5 hours, remove from the oven. Add black beans or pinto beans with their water from the can. Leave uncovered and place back into the oven; leaving the top off helps it thicken up. Let it cook for an additional 1.5 hours, stirring occasionally.


Remove and skim off any extra fat (don't discard; it's great for frying eggs). Taste the chili and adjust the seasoning, adding salt and pepper as needed, along with a splash of red wine vinegar.


Serve the chili with a generous dollop of guacamole, and top with sour cream if desired.

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