Ingredients
Scale
- 3 lbs chuck roast (cut into 1/2-inch cubes)
- 1 lb ground beef
- 3 tablespoons vegetable oil
- 2 large yellow onions (diced)
- 6 cloves garlic (minced)
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 3 tablespoons chili powder
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, cilantro
Instructions
- Pat cubed chuck roast dry and season with salt and pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the chuck roast in batches; transfer to a plate.
- In the same pot, brown the ground beef and transfer to the plate with the chuck roast.
- Sauté onions until softened; add minced garlic and cook until fragrant.
- Stir in spices and toast for 1-2 minutes before adding beef broth, crushed tomatoes, apple cider vinegar, brown sugar, and bay leaves.
- Return browned meat to the pot; stir well and bring to a boil.
- Reduce heat to low; cover and simmer for 2-2.5 hours until meat is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to substitute turkey for ground beef for a lighter option. Adjust spice levels by modifying cayenne pepper according to your taste preferences. For vegetarian options, replace meat with hearty vegetables like mushrooms and use vegetable broth.