Kick Off Soup Season with the Ultimate Two-Beef Chili

Lyda Jones Burnette
·2-min read
two beef chili
Two-Beef ChiliBecky Luigart-Stayner

For those cool, crisp days at home when you’re craving a delicious pot of something simmering on the stove, this hearty chili is a hands-down winner. Sure, at 3 hours of (mostly hands-off!) cooking time, this is no quick weeknight dinner, but that’s because really good chili takes a little time. And the time is well worth it!

So plan ahead: break out the Dutch oven this weekend and invest a few hours in a meal that’ll pay off in dividends. Besides getting a hearty meal, you can divvy it up to give yourself lunches for the week, pack it off in thermoses for the kids to eat at school, or even freeze and quickly reheat later for that easy weeknight meal. Or, our favorite idea, you can invite some friends over for a feast! (This cheddar cornbread and fall harvest salad make the perfect pairings!)

However you do it, this combination of chuck roast and ground beef, plus plenty of spices, tomatoes, and all the toppings, will be sure to inspire big smiles and filled bellies.

For more comfy chilis and soups (both for stovetop and slow cooker) check out these recipes:
•20 Comfy Chili Recipes to Feed a Hungry Crowd
•These Slow Cooker Soup Recipes Make Weeknight Dinner Easier
•The Best Hearty Fall Soups to Warm You Body and Soul

Yields: 8-10 servings

Prep Time: 1 hour

Total Time: 3 hours

Ingredients

  • 2 tbsp.

    olive oil

  • 3 lb.

    chuck, cut into 1-inch pieces

  • Kosher salt and freshly ground black pepper

  • 1

    yellow onion, chopped

  • 2 lb.

    ground beef

  • 8

    cloves garlic, minced

  • 2 tbsp.

    chili powder

  • 2 tbsp.

    ground cumin

  • 2 tsp.

    red pepper flakes

  • 2 c.

    beef broth

  • 2

    (28-ounce) cans diced tomatoes

  • Chopped scallions, grated Cheddar, sour cream, and diced

    avocado, for serving

Directions

  1. Heat oil in a large Dutch oven or pot over medium heat. Season chuck with salt and pepper. Cook, in batches, until brown on all sides, 6 to 8 minutes; transfer to a plate.

  2. Add onion to pot and season with salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add ground beef and cook, stirring occasionally, just until beef is no longer pink, 10 to 12 minutes. Add garlic, chili powder, cumin, and red pepper flakes. Cook, stirring, 1 minute. Add broth, tomatoes, and browned chuck. Cover and cook, stirring occasionally, until chuck is very tender, 2 to 2 1/2 hours.

  3. Serve with desired toppings alongside.

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