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Smoky Sausage Chuck Chili

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 lb smoked sausage sliced into 1/2-inch rounds
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 cans 15 oz each diced tomatoes
  • 2 cans 15 oz each pinto beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and brown the beef chuck cubes on all sides, about 8 minutes. Remove and set aside.
  2. In the same pot, brown the sliced sausage until caramelized, about 5 minutes. Remove and set aside with the beef.
  3. Add remaining oil to the pot and sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Stir in chili powder, smoked paprika, cumin, and oregano, cooking for 1 minute to toast the spices.
  5. Add the diced tomatoes, tomato paste, beef broth, salt, and pepper. Return the beef and sausage to the pot and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is very tender.
  7. Add the pinto beans and simmer uncovered for an additional 30 minutes to thicken the chili.
  8. Taste and adjust seasoning as needed before serving with your favorite toppings.