Homemade Beef Chili

Homemade Beef Chili

This hearty chili brings big Texas flavor in a family-sized pot. We keep it meat-forward with tender chunks of roast, ground beef, and fire-roasted tomatoes. No beans here unless you want them, just rich, smoky, savory chili that’s perfect over rice, nachos, fries, or straight from the bowl with your favorite toppings.

Ingredients

For the Chili:

• 1.5–2 lbs beef roast (chuck, top round, rump, etc.), diced into 1-inch cubes and seasoned with salt and pepper
• 1 Tbsp butter or olive oil
• 1 medium yellow onion, minced
• 1 lb ground beef
• 2 Tbsp chili powder
• 2 Tbsp maple syrup or brown sugar
• 2 Tbsp tomato paste
• 2 tsp garlic powder
• 2 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground chipotle powder (optional, for smoky heat)
• 2 cups beef broth
• 1 (15 oz) can fire-roasted petite diced tomatoes
• 1 (8 oz) can tomato sauce

Optional Add-Ins:

• 1 (16 oz) can kidney or chili beans (add with broth)

Topping Ideas:

• Shredded cheddar
• Sour cream
• Diced avocado
• Fresh cilantro
• Chopped onions
• Fritos or tortilla chips

Instructions

1. Sear the Roast

• Heat a large soup pot or Dutch oven over medium-high with butter or oil.
• Add the diced roast in small batches and sear 2–3 minutes per side.
• Remove and set aside.

2. Cook the Aromatics

• Add onions to the pot and sauté until softened, scraping up browned bits from the beef.
• Add ground beef and cook 6–8 minutes, breaking it apart until browned.

3. Build the Flavor Base

• Stir in chili powder, maple syrup or brown sugar, tomato paste, garlic powder, salt, black pepper, and optional chipotle powder.
• Mix until the beef and onions are fully coated.

4. Add Liquids and Simmer

• Pour in beef broth, return seared roast chunks, and add diced tomatoes with their juice plus tomato sauce.
• Stir to combine.

5. Braise or Simmer

• Oven: Cover and bake in a Dutch oven at 350°F for 1.5–2 hours until roast chunks are fork-tender.
• Stovetop: Cover and reduce heat to low. Simmer gently 1.5–2 hours, stirring every 15–20 minutes.

6. Rest and Serve

• Let chili cool for 10 minutes before serving.
• Spoon into bowls and load up with toppings like cheese, sour cream, avocado, or Fritos.