Beef chuck spicy chili has been my go-to comfort food for years, especially when I crave something truly hearty and packed with flavor. I remember the first time I tried making it myself, inspired by a trip to New Mexico; the aroma of toasted chilies filled my kitchen, and the deep, smoky scent promised something special. This isn’t just any chili; it’s a slow-simmered masterpiece featuring tender chunks of beef chuck that practically melt in your mouth. If you’re looking for a truly authentic spicy beef chuck chili recipe that will warm you from the inside out, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Beef Chuck Spicy Chili
This isn’t just any chili; it’s an experience! Here’s why you’ll absolutely adore this recipe:
- Incredible Tenderness: The beef chuck becomes unbelievably tender after slow simmering, practically melting in your mouth.
- Deep, Smoky Flavor: Toasting the chilies and using a blend of spices creates a complex, smoky profile that’s simply irresistible.
- Perfectly Spicy Kick: It offers a satisfying heat that warms you up without being overwhelming, making it a truly flavorful spicy beef chuck chili.
- Hearty and Satisfying: This chili is incredibly filling, packed with protein and rich flavors that make it a complete meal.
- Authentic Mexican-Inspired Taste: The blend of guajillo, ancho, and chile de árbol peppers delivers an authentic flavor you’ll crave.
- Easy to Make: Despite the deep flavor, the steps are straightforward, making this spicy chili recipe beef chuck accessible for home cooks.
- Impressive Presentation: Served with fresh garnishes, it looks as amazing as it tastes, perfect for gatherings or a special weeknight dinner.
Ingredients for Beef Chuck Spicy Chili
Gathering these ingredients is the first step to an amazing, hearty spicy beef chuck chili. The quality of your beef chuck really makes a difference here, so grab a good cut!
- 3 lbs beef chuck, cubed – this cut becomes incredibly tender when slow-simmered.
- 2 tsp Kosher salt – essential for bringing out all the flavors.
- 1 tsp Black pepper – freshly ground is best.
- 2 tbsp All-purpose flour – helps to thicken the sauce and gets a nice sear on the beef.
- 1 tbsp Neutral oil – like canola or vegetable oil, for browning the beef.
- 1 Yellow onion, chopped – provides a sweet base.
- 3 Garlic cloves – minced for that essential savory depth.
- 6 Guajillo chilies, stems and seeds removed – these offer a mild, fruity heat and deep red color.
- 4 Ancho chilies, stems and seeds removed – adds a smoky, slightly sweet flavor profile to our spicy beef chili cut chuck.
- 3 Chile de árbol, stems and seeds removed – these bring the real fiery heat!
- 2 tsp Ground cumin – earthy and warm, a chili essential.
- 2 tsp Ground coriander – adds a bright, citrusy note.
- 1 tsp Dried Mexican oregano – distinct from Mediterranean oregano, it’s more floral and earthy.
- 2.5 cups Beef broth – the liquid base for our rich chili sauce.
- Warm corn tortillas, for serving
- Diced white onion, for serving
- Chopped cilantro, for serving
- Sliced radishes, for serving
- Lime wedges, for serving
Spicy Beef Chuck Chili Ingredients Breakdown
The heart of this dish lies in its chili peppers. Guajillo chilies provide a mild, fruity base, while ancho chilies add a rich, smoky depth. The chile de árbol are where the fiery kick comes from, making this an authentic spicy beef chuck chili.
How to Make Beef Chuck Spicy Chili
This recipe guides you through creating a truly authentic and flavorful spicy beef chuck chili. It might seem like a few steps, but each one builds the incredible depth of flavor you’ll love. Get ready for some serious deliciousness!
- Step 1: Toast the chilies. In a dry skillet over medium heat, toast the guajillo, ancho, and chile de árbol for about 2-3 minutes, stirring constantly until they smell fragrant but don’t burn. This step is crucial for developing their rich flavor. Transfer the toasted chilies to a saucepan. Add the chopped yellow onion and garlic cloves to the same saucepan. Cover everything generously with water and bring it to a gentle simmer over medium heat. Let them cook for about 20 minutes, or until the chilies are nice and soft.
- Step 2: Blend the chili sauce. Carefully use a slotted spoon to transfer the softened chilies, onion, and garlic from the saucepan to your blender. Add 1 cup of the reserved soaking liquid (discard the rest), along with the ground cumin, ground coriander, dried Mexican oregano, and the beef broth. Blend on high speed until you achieve a wonderfully smooth sauce. Taste this amazing mixture and season with salt and pepper as needed. This forms the base of our bold beef chuck chili recipe.
- Step 3: Brown the beef. Pat your cubed beef chuck dry and season it generously with Kosher salt and black pepper. Toss the seasoned beef cubes in the all-purpose flour until they’re lightly and evenly coated. Heat about 1 tablespoon of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, carefully add the beef cubes in batches, making sure not to overcrowd the pot. Sear each side until beautifully browned. This searing creates a fantastic flavor foundation for your beef chuck spicy chili. Remove the browned beef and set aside.
- Step 4: Simmer the beef in chili sauce. Return all the browned beef back into the Dutch oven. Pour in just enough of the blended chili sauce to mostly cover the beef. Don’t worry if you have extra sauce; it freezes beautifully for another time! Add a couple of bay leaves to the pot for extra aroma. Cover the pot tightly, then reduce the heat to low. Let your hearty beef chuck chili simmer gently for at least 2 hours, or until the beef is fork-tender and easily falls apart.
- Step 5: Serve and enjoy. Once the beef is tender, skim off any excess oil that may have risen to the surface of the sauce. Serve your incredibly tender beef chuck spicy chili hot, accompanied by warm corn tortillas, a sprinkle of diced white onion, fresh chopped cilantro, vibrant sliced radishes, and zesty lime wedges for everyone to customize their bowl.
Step-by-Step Guide to Authentic Spicy Beef Chuck Chili
Creating this authentic spicy beef chuck chili is a rewarding process. First, toasting the dried chilies over medium heat until fragrant is key to unlocking their deep, complex flavors before softening them by simmering with onion and garlic. Next, the blended chili sauce, enriched with spices like cumin and coriander, forms the rich, smoky liquid that will tenderize the beef. Browning the beef chuck in flour-coated batches in a hot Dutch oven creates a beautiful sear, locking in juices and building a robust flavor base. Finally, simmering this mixture on low heat for two hours transforms the tough chuck roast into melt-in-your-mouth perfection.
Toasting and Soaking the Chilies
Begin by toasting the guajillo, ancho, and chile de árbol chilies in a dry skillet over medium heat for 2-3 minutes until fragrant. This awakens their flavor. Then, place them in a saucepan with chopped onion and garlic, cover with water, and simmer for 20 minutes until soft.
Blending the Flavorful Chili Sauce
Transfer the softened chilies, onion, and garlic to a blender. Add 1 cup of the chili soaking liquid, cumin, coriander, oregano, and beef broth. Blend until smooth, creating a rich, flavorful sauce that is the heart of this chili. For more information on chili peppers, check out this guide to chili peppers.
Browning the Tender Beef Chuck
Season the cubed beef chuck with salt and pepper, then toss lightly in flour. Sear the beef in batches in a hot, oiled Dutch oven until browned on all sides. This step is crucial for developing deep flavor and a good crust on the meat.
Simmering the Hearty Beef Chuck Chili
Return the browned beef to the pot and cover it with the blended chili sauce. Add bay leaves, cover, and simmer on low heat for 2 hours, or until the beef is incredibly tender and easily shreds. Learn more about the benefits of slow cooking for tender meats.
Pro Tips for the Best Beef Chuck Spicy Chili
Elevating your chili game is all about a few key techniques. Following these tips will ensure your beef chuck spicy chili is a showstopper every time. I’ve learned these tricks through many delicious (and a few not-so-delicious) experiments!
- Always use good quality beef chuck for the best tenderness and flavor.
- Don’t skip toasting the chilies; it dramatically enhances their smoky depth.
- Allow the chili to rest for at least 30 minutes off the heat before serving; the flavors meld beautifully.
- Skim excess oil from the surface before serving for a cleaner taste and appearance.
What’s the secret to perfect Beef Chuck Spicy Chili?
The real secret lies in the careful toasting and blending of the dried chilies, creating a rich, authentic sauce base. Combined with browning the beef chuck properly, this builds layers of flavor that make this chili truly special. Discover more secrets to amazing flavor in your cooking.
Can I make Beef Chuck Spicy Chili ahead of time?
Absolutely! This hearty beef chuck chili actually tastes even better the next day as the flavors deepen. Prepare it fully, let it cool, then store it in an airtight container in the refrigerator for up to 4 days. For more make-ahead meal ideas, check out these tips for meal prepping.
How do I avoid common mistakes with Beef Chuck Spicy Chili?
Avoid burning the chilies when toasting – they should be fragrant, not bitter. Also, resist the urge to over-stir or rush the simmering process; low and slow is key for tender beef chuck.
Best Ways to Serve Beef Chuck Spicy Chili
This hearty beef chuck spicy chili is incredibly versatile and shines with simple, fresh accompaniments. It’s fantastic served piping hot with warm corn tortillas, which are perfect for scooping up every last bit of that rich, flavorful sauce. For a truly authentic experience, think of it as a base for a vibrant bowl. Pairing this bold beef chuck chili recipe with fresh toppings makes it a complete meal that everyone will love.
Serving Suggestions for a Fiery Beef Chuck Chili
To truly elevate your fiery beef chuck chili, offer a colorful array of garnishes. Diced white onion adds a sharp bite, fresh cilantro brings herbaceous notes, sliced radishes offer a crisp crunch, and lime wedges provide a zesty finish. These fresh elements balance the rich, spicy flavors perfectly. Consider pairing with a side of homemade cornbread for a classic combination.
Nutrition Facts for Beef Chuck Spicy Chili
This hearty beef chuck spicy chili is packed with flavor and protein. Here’s a nutritional breakdown per serving (recipe makes 6 servings, approximately 6 oz beef each):
- Calories: 410
- Fat: 22g
- Protein: 35g
- Carbohydrates: 10g
- Fiber: 3g
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Beef Chuck Spicy Chili
One of the best things about this hearty beef chuck spicy chili is that it tastes even better the next day! To store your leftovers, make sure the chili has cooled down significantly before transferring it into airtight containers. This spicy beef chuck chili will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions of your chili for up to 3 months, making it a perfect grab-and-go meal option.
Storing Leftover Spicy Beef Chuck Chili
Allow your delicious spicy beef chuck chili to cool completely before portioning it into airtight containers. Store in the refrigerator for up to 4 days, or transfer to freezer-safe containers for freezing for up to 3 months.
Reheating Your Hearty Beef Chuck Chili
To reheat on the stovetop, place the desired amount of chili in a saucepan over medium-low heat, stirring occasionally until heated through. For a quicker reheat, you can also place it in a microwave-safe bowl and heat on high power for 1-2 minutes, stirring halfway through, until piping hot.
Frequently Asked Questions About Beef Chuck Spicy Chili
How spicy is this Beef Chuck Spicy Chili?
This beef chuck spicy chili has a moderate heat level thanks to the combination of guajillo, ancho, and chile de árbol peppers. It offers a pleasant warmth without being overwhelmingly fiery, making it a flavorful spicy beef chuck chili. If you prefer it spicier, you can add more chile de árbol or a pinch of cayenne pepper.
Can I use a different cut of beef for this chili?
While beef chuck is ideal for its tenderness when slow-cooked, you can substitute it. Cuts like brisket or short ribs will also become tender with long simmering. If you’re looking for a quicker option, ground beef chuck can be used, but the texture will be different from the chunks in this hearty beef chuck chili. For other beef cuts, explore beef cuts and their best uses.
What makes this chili “Mexican-inspired”?
The “Mexican-inspired” aspect comes from the specific blend of dried chilies—guajillo, ancho, and chile de árbol—which are foundational to many Mexican sauces and moles. The use of Mexican oregano, cumin, and coriander further enhances these authentic flavors, creating a truly bold beef chuck chili recipe.
Variations of Beef Chuck Spicy Chili You Can Try
While this authentic recipe is fantastic, there are always ways to tailor it to your preferences! Whether you’re looking for a different cooking method or a flavor twist, these variations on our hearty beef chuck chili are sure to inspire.
- Vegetarian/Vegan Adaption: Swap the beef chuck for hearty mushrooms like portobello or shiitake, and use vegetable broth instead of beef broth. This creates a delicious plant-based option that still captures the essence of a flavorful spicy beef chuck chili.
- Smoky Chipotle Kick: For an extra layer of smoky heat, add one or two rehydrated chipotle peppers in adobo sauce to the blender with the chili sauce. This will give your bold beef chuck chili recipe an irresistible smoky depth.
- Lighter Version: You can reduce the fat slightly by opting for leaner beef chuck if available, or by skimming all visible fat from the sauce before serving.
Slow Cooker Spicy Beef Chuck Chili Adaptation
To make this a slow cooker spicy beef chuck chili, brown the beef as instructed, then place it in your slow cooker. Add the blended chili sauce, ensuring the beef is mostly covered. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork-tender.
Quick Spicy Beef Chuck Chili Option
For a quicker spicy beef chuck chili, consider using pre-made chili powder blends and ground beef chuck instead of cubed chuck roast. While you’ll miss some of the depth from toasting dried chilies, you can still achieve a satisfyingly spicy and flavorful chili in about an hour. For more quick meal ideas, check out these weeknight dinner recipes.
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Beef Chuck Spicy Chili: 5 Tips for Amazing Flavor
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A deeply flavorful Mexican-inspired dish featuring tender beef chuck slow-simmered in a rich, smoky, and slightly spicy chili sauce. Perfect for a hearty and comforting meal.
Ingredients
- 3 lbs beef chuck, cubed
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 1 tbsp Neutral oil
- 1 Yellow onion, chopped
- 3 Garlic cloves
- 6 Guajillo chilies, stems and seeds removed
- 4 Ancho chilies, stems and seeds removed
- 3 Chile de árbol, stems and seeds removed
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Dried Mexican oregano
- 2.5 cups Beef broth
- Warm corn tortillas, for serving
- Diced white onion, for serving
- Chopped cilantro, for serving
- Sliced radishes, for serving
- Lime wedges, for serving
Instructions
- Toast the chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chile de árbol for 2-3 minutes, stirring frequently. Once fragrant, transfer the chilies to a saucepan, add the chopped onion and garlic, and cover with water. Bring to a simmer and cook for 20 minutes, or until the chilies soften.
- Blend the chili sauce: Use a slotted spoon to transfer the softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid, along with the cumin, coriander, oregano, and beef broth. Blend on high until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Brown the beef: Season the beef cubes with salt and pepper, then toss them in the flour until lightly coated. Heat a large Dutch oven over medium-high heat and add the oil. Once hot, brown the beef in batches, ensuring all sides are seared. Remove the excess oil from the pot after browning.
- Simmer the beef in chili sauce: Return all the browned beef to the pot and pour in just enough of the blended chili sauce to cover the beef. (You can freeze any extra sauce for later use.) Add a few bay leaves to the pot, cover, and simmer on low for 2 hours, or until the beef is tender and falling apart.
- Serve and enjoy: Skim off any excess oil from the top of the sauce. Serve your beef chuck in spicy chili sauce warm with corn tortillas, diced white onion, chopped cilantro, sliced radishes, and lime wedges for garnish.
Notes
- For a milder heat, reduce or omit the chile de árbol.
- For more spice, double the chile de árbol or add a chipotle pepper.
- The flavor deepens overnight, making leftovers even better.
- Store in an airtight container for up to 4 days.
- Freeze leftovers (with sauce) for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker (adapted)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approx. 6 oz beef)
- Calories: 410
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: N/A