Smoky Beef Chili with Cheddar and Jalapeños

Smoky Beef Chili with Cheddar and Jalapeños

Warm up your kitchen with this Smoky Beef Chili, featuring tender chuck beef, vibrant bell peppers, and a spicy kick from Juan Grande's jalapeño steak sauce. Topped with melted cheddar cheese, this hearty dish is perfect for game day or a cozy family dinner.

Smoky Beef Chili with Cheddar and Jalapeños

John Paul

Servings

6

Prep Time

20 minutes

Cook Time

75 minutes

Calories

550

Cuisine

American

Warm up your kitchen with this Smoky Beef Chili, featuring tender chuck beef, vibrant bell peppers, and a spicy kick from Juan Grande's Chipotle steak sauce. Topped with melted cheddar cheese, this hearty dish is perfect for game day or a cozy family dinner.

Ingredients

  • 2 pounds beef chuck, cubed, browned

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoons avocado oil

  • 2 cups bell peppers (red, green, or yellow), diced

  • 1 can crushed tomatoes (28 oz)

  • 2 cups beef stock

  • 2 tablespoons chili powder

  • 1 teaspoon smoked paprika

  • 1/2 cup Juan Grande Chipotle Steak sauce

  • 1/2 can beer

  • 1 cup cheddar cheese, shredded

Directions

  1. Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons of avocado oil and allow it to heat until shimmering, about 1 minute.

  2. Add the cubed beef chuck in an even layer. Sear the meat for 3-4 minutes on each side, or until browned and caramelized. Remove the beef and set aside.

  3. In the same pot, add the diced onion and sauté for 2-3 minutes until translucent, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant.

  4. Stir in the diced bell peppers and cook for about 5 minutes, until just tender.

  5. Return the browned beef to the pot. Pour in the crushed tomatoes, beef stock, and half a can of beer. Stir to combine all ingredients well.

  6. Add the chili powder, smoked paprika, and Juan Grande Jalapeno Steak sauce. Mix thoroughly and bring to a simmer.

  7. Cover the pot and reduce the heat to low. Let the chili simmer for about 1 hour, stirring occasionally, until the beef is fork-tender and the flavors meld together.

  8. Once the chili is ready, taste and adjust seasoning if necessary. If you prefer a thicker chili, uncover and let it simmer for an additional 10-15 minutes, stirring occasionally.

  9. Serve the chili hot, topped with shredded cheddar cheese.

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