Vic’s Tricks To…2 Beef Spicy Chili

It’s chili season people!!!

Does it get better than this?!

OK maybe a nice warm beach with my toes in the sand and a pina colada in my hand would be nice too…

But, if it’s going to be freezing cold, the least we can do is warm up using some comfort food. AMIRITE?

And is there any better comfort food than chili? I mean, it’s a top 5 for sure.

I didn’t really grow up with a special family chili recipe or anything. So ya girl’s been out here in the trenches trying to figure her way around making the ultimate chili.

WELL LOOK NO FURTHER FELLA, YOU FOUND IT!

The best chili recipe of all time. 2 meats. A ton of flavor. This stuff is the bomb.

This chili uses 2 beefs: steak & ground beef.

If you wanna swap them out, well sure you can. But this is the proven best way. I’m tellin ya.

In a large pot (break out the dutch oven baby!), brown the ground beef over high heat, then remove it to a bowl and set aside.

For the steak, I’m literally obsessed with slow cooked chuck, so I use that, but you can use any type of stew meat since we’ll be cooking this for a while.

Cut the steak into small cubes, I like them pretty small so they’re not awkward to eat in a spoonful.

In that same pot (we’ll be using this one pot the whole time!), brown the steak in batches. Set aside into the ground beef bowl.

Vic Trick: DO NOT OVERCROWD THE POT! The steak will end up steaming instead of browning. No bueno.

Next, add in 2 diced poblano peppers, a diced onion, a diced jalapeño, 2 cloves of minced garlic, and some diced chiles of your choice (optional, but I like to bring the heat!) and cook over medium high heat until softened a bit, about 3-4 minutes.

Vic Trick: The spice in this chili comes from 3 places: the jalapeño, the chiles, and the chipotle peppers in Adobo. Remove the seeds or use less of any or all to reduce the heat.

In with the peppers and onions, add 3 oz of tomato paste and stir everything around. Cook for 2 minutes.

Now, it’s time to dump everything right on in there!

Add 2-3 chipotle peppers in Adobo (I break them up in my hands before adding), a 15 oz can of diced tomatoes, a 16 oz can of kidney beans (drained first), a 4.5 oz can of diced green chiles, and a packet of chili seasoning.

Vic Trick: I ALWAYS use the chili seasoning packets from the store. It’s the best way to get maximum flavor without using the ENTIRE bottle of all your spices. Sheesh.

Add back in the beef and give everything a good stir. Now, add in a can or bottle of your favorite beer. I used a delicious winter beer.

Top the rest with beef stock, until it just barely covers all the delicious chili-ness below it. I like a thick chili – if you want yours more soupy, add a bit more liquid.

Cover and cook over low heat, stirring every so often to ensure the bottom doesn’t burn, for at least an hour.

Vic Trick: everyone knows with chili…THE LONGER THE BETTER! The best chili is the kind you cook all day, then let cool before putting in the fridge to reheat the next day. Every day gets even better.

After an hour, the chili will begin to thicken, but you can leave it on as long as you please.

Serve with cheese or whatever other toppings you desire and BANG, you’ve got the most delicious chili EVER.

Give it a try and let me know your thoughts! Don’t hesitate to comment below with questions or reach out to me on Instagram – I love hearing your feedback!

Happy Eating!

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