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A vibrant close-up shot showcases the fiery color and texture of a fresh Red Chili pepper, perfect as a featured image.

Best Red Chili Recipe

This Red Chili recipe is a warm and comforting dish perfect for a chilly day. It features tender chunks of beef simmered in a rich and vibrant sauce, creating a flavorful and satisfying meal that's sure to please.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef Chuck, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 3-4 tbsp Chili Powder adjust to taste
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Oregano
  • 1/4 tsp Cayenne Pepper optional, for heat
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper
  • 1 cup Beef Broth or water
  • 1 tbsp Apple Cider Vinegar
  • Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Chopped Green Onions, Diced Avocado, Crushed Tortilla Chips

Equipment

  • Dutch oven or heavy-bottomed pot
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Ladle
  • Bowls

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  2. Season the beef cubes generously with salt and pepper.
  3. Working in batches, sear the beef on all sides until browned. Remove the beef and set aside.
  4. Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Return the seared beef to the pot.
  7. Add the crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
  8. Stir well to combine everything.
  9. Pour in the beef broth (or water). Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
  10. Stir in the kidney beans and black beans.
  11. Add the apple cider vinegar.
  12. Continue to simmer for another 30 minutes to allow the beans to heat through and the flavors to meld even further.
  13. Give the chili a taste and adjust the seasoning as needed.
  14. Ladle the Red Chili into bowls and top with your favorite garnishes.

Notes

Using beef chuck is recommended for the best flavor and tenderness. Browning the beef is crucial for a deep, rich flavor. Adjust the chili powder and cayenne pepper to your preferred level of spiciness. Simmering the chili for at least 2 hours, or up to 3 hours, will allow the flavors to meld and the beef to become incredibly tender. Chili can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 3 months. For a vegetarian option, omit the beef and add more beans or vegetables. For a spicier chili, add more cayenne pepper, chili flakes, or chopped jalapeños. For a touch of sweetness, add a tablespoon of brown sugar or maple syrup during the last 30 minutes of simmering.