Ingredients:

  • 3 lbs Beef Chuck, hand-diced into 1/2-inch cubes
  • 2 cans (30oz) Kidney Beans, rinsed and drained
  • 2 Large White Onions, finely diced
  • 6 Cloves Garlic, smashed and minced
  • 2 Bell Peppers (Red and Green), diced
  • 28 oz Crushed San Marzano Tomatoes
  • 12 oz Dark Lager or Stout
  • 4 tbsp Chili Powder
  • 2 tbsp Ground Cumin
  • 2 Habanero Peppers, pierced but left whole
  • 1 tbsp Smoked Paprika
  • 1 tsp Unsweetened Cocoa Powder
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Vegetable Oil

Instructions:

  1. Pat the 3 lbs Beef Chuck cubes completely dry with paper towels. Heat 2 tbsp Vegetable Oil in your pot over medium high heat. Brown the beef in three separate batches. Note: If you crowd the pan, the meat will steam in its own juices instead of developing a crust.
  2. Remove the beef and add the 2 diced White Onions and 2 diced Bell Peppers to the rendered fat. Cook for 6 minutes until the onions are translucent and edges begin to brown.
  3. Stir in the 6 cloves of minced Garlic, 4 tbsp Chili Powder, 2 tbsp Ground Cumin, 1 tbsp Smoked Paprika, and 1 tsp Cocoa Powder. Toast for 60 seconds until the aroma fills the room.
  4. Pour in the 12 oz Dark Lager. Use your wooden spoon to scrape every single brown bit off the bottom of the pot. Note: This prevents the burn warning on electric pots and incorporates deep flavor.
  5. Return the beef to the pot along with any accumulated juices. Add the 28 oz Crushed San Marzano Tomatoes, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine.
  6. Drop in the 2 whole Habanero Peppers. Do not chop them; leave them whole so they release oils without making the dish unbearable. Note: You can remove these later to control the spice level.
  7. Reduce heat to the lowest setting. Cover and simmer for 2 hours 30 mins. Every 45 minutes, give it a gentle stir to ensure nothing is sticking to the bottom.
  8. Add the 2 cans of rinsed Kidney Beans. Simmer uncovered for another 30 mins until the sauce is thick and velvety.
  9. Check the beef. It should yield easily to a fork. If it's still slightly tough, give it another 15 minutes. Downside Is That Its Hot But I Just Feel Spicy Chili Recipe is all about that final tenderness.
  10. Turn off the heat and let the pot sit for 10 minutes before serving. This allows the fats to re incorporate into the sauce for a better sheen.