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Sugar-Balanced Spicy Chili

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck cut into 1/2-inch cubes
  • 3 tablespoons vegetable oil
  • 1 large yellow onion finely chopped
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons chipotle powder
  • 3 fresh jalapeños seeded and minced
  • 2 serrano peppers seeded and minced
  • 3 tablespoons dark brown sugar
  • 1 can 28 oz crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon masa harina or cornmeal

Method
 

  1. Heat vegetable oil in a large heavy pot over high heat and brown the beef cubes in batches, about 3 minutes per batch, then set aside.
  2. Reduce heat to medium and add onion and bell pepper to the pot, cooking until softened, about 6 minutes.
  3. Add garlic, jalapeños, and serrano peppers, cooking for 2 minutes until fragrant.
  4. Stir in chili powder, cumin, and chipotle powder, cooking for 1 minute to toast the spices.
  5. Add the brown sugar and stir until it begins to melt and coat the vegetables, about 1 minute.
  6. Return the browned beef to the pot along with crushed tomatoes, beef broth, vinegar, salt, and black pepper, stirring well to combine.
  7. Bring to a boil, then reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally, until beef is very tender.
  8. Stir in masa harina during the last 15 minutes of cooking to thicken the chili, then adjust seasoning to taste before serving.