2 lb beef chuck, or brisket, cut into large chunks
3 tbsp canola oil
2 tbsp garlic, diced
¾ cup red onions, diced
2 tsp chili powder
1¼ tsp ground cumin
1 tbsp smoked paprika
1 tbsp brown sugar
2 cups tomatoes in sauce, canned, diced or crushed
14 oz red kidney beans, drained
1 tbsp apple cider vinegar
¼ tsp chili flakes
5 cups beef broth
½ cup dark stout, or beer of your choice
salt and ground black pepper, to taste
To Serve:
2 oz bread, per serving, sliced
1 tbsp cilantro, per serving,
1 tsp cheese, per serving
Pour oil into a Dutch oven and heat over medium.
Add beef chunks and sear for roughly 5 to 7 minutes per side, until evenly brown on all sides. Set aside and drain any excess fat.
Lower the heat. Add garlic and onions. Saute briefly.
Add chili powder, cumin, paprika, brown sugar, and chili flakes. Roast briefly.
Add cooked beef, then deglaze with beer and reduce briefly.
Add tomatoes, kidney beans, and beef broth. Stir to combine.
Bring stew to a boil, then reduce to a simmer. Continue simmering for roughly 2 hours, until beef is tender and the stew has both thickened and reduced by half. If necessary, skim off any impurities.
Add vinegar, then season with salt and pepper. Adjust accordingly.
Top your chili with grated cheese and chopped cilantro. Serve with bread slices.
Sugar: 3g
:
Calcium: 80mg
Calories: 474kcal
Carbohydrates: 25g
Cholesterol: 105mg
Fat: 26g
Fiber: 6g
Iron: 6mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 4g
Potassium: 856mg
Protein: 37g
Saturated Fat: 8g
Sodium: 194mg
Trans Fat: 1g
Vitamin A: 835IU
Vitamin C: 2mg
