Ingredients
Scale
- 2 lb beef chuck roast, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tbsp avocado oil
- 1 white onion, diced
- 2 bell peppers, diced
- 1 poblano pepper, diced
- 1 jalapeno, minced
- 6 garlic cloves, minced
- 2 cans chopped tomatoes
- 1 can kidney beans, drained
- 1 can hatch chilis
- 4 cups chicken stock or beef stock
- 1 tbsp fish sauce
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 2 tsp oregano
- 1 tbsp cumin
- 1 bay leaf
- 1 lime, juiced
- ¼ cup cilantro, chopped for garnish
- Optional toppings: chopped red onion, avocado, cilantro, cheese, sour cream
Instructions
- Season the beef with salt and pepper. Pat dry with a paper towel. Heat avocado oil in a large Dutch oven over medium heat. Sear the beef in batches until golden brown, about 2 minutes per side. Remove and set aside.
- In the same pot, sauté onions, bell peppers, and poblano pepper until translucent, about 5-10 minutes. Add jalapeno and garlic, sauté for 2 more minutes.
- Stir in chopped tomatoes, kidney beans, hatch chilis, chicken stock, fish sauce, chili powder, smoked paprika, chipotle powder, oregano, cumin, and bay leaf. Season with salt. Add the beef back to the pot. Simmer covered for 2 hours until beef is tender.
- Remove bay leaf. Stir in lime juice and cilantro. Adjust seasoning if needed. Serve with optional toppings.
Notes
- For extra heat, leave jalapeno seeds in.
- Chili tastes even better the next day.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 2 hours 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg