Chunky Beef Chili


Warm up chilly winter days with a hearty bowl of beef chili. This savory recipe is easy enough to tackle on busy weeknights and comes together quickly, requiring just 30 minutes of hands-on prep time. To make this one-pot meal, add all the ingredients to a Dutch oven, and cook for 1 hour and 45 minutes. With a mixture of boneless chuck roast stew meat and fresh ground spices, this thick chili recipe makes a batch big enough to feed a hungry crowd. Fix it for a Saturday tailgate or for a comforting Sunday supper. Set out toppings like crushed tortilla chips, sour cream, shredded cheese, and chopped onions so diners can customize their bowls. Round out the meal with slices of toasty homemade cornbread.

Chunky Beef Chili
Photo: Beth Dreiling Hontzas
Prep Time:
25 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs 10 mins
9 cups


  • 4 pound boneless chuck roast, cut into 1/2-inch pieces

  • 2 tablespoons chili powder

  • 2 (6-ounce) cans tomato paste

  • 1 (32-ounce) container beef broth

  • 2 (8-ounce) cans tomato sauce

  • 2 teaspoons granulated garlic

  • 1 teaspoon salt

  • 1 teaspoon ground oregano

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon ground red pepper

  • Cornbread sticks (optional)

  • Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion


  1. Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

  2. Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

Chef's Notes

If you've had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place.

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