Porter Rockwell's Roasted-Chuck Chili

recipe hero image

Ingredients

4 Tbsp vegetable oil
2 pound boneless beef chuck
salt and pepper
2 large onions
8 garlic
cups chili powder
2 tsp oregano
2 Tbsp tomato paste
1 28-ounce can whole tomatoes, hand crushed
1 ¾ cups beef broth
2 15-ounce can pinto beans, drained and rinsed
shredded cheddar cheese
sour cream
diced avocado (optional for topping)

Steps

1
Heat 1/2 tablespoon vegetable oil in large pot over medium-high heat. Season the beef with salt and pepper. Brown in batches, about 4 minutes. Add more oil as needed. Set beef aside.
2
Reduce heat to medium and add 1 1/2 tablespoons oil. Add the onions and garlic, stirring until golden brown, about 6 minutes.
3
Add 1/3 cup chili powder, oregano, and tomato paste. Cook, stirring constantly, about 1 minute.
4
Return the beef to the pot and add the tomatoes and their juices, the broth, and pinto beans.
5
Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
6
Add the remaining 2 tablespoons chili powder. Serve in bowls, and top with cheese, sour cream, and/or avocado as desired.