Ingredients:

  • 3 lbs beef chuck, trimmed of excess hard fat and cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 1 tbsp vegetable oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 3 cups low-sodium beef broth
  • 1 can (15 oz) tomato sauce
  • 2 dried bay leaves
  • 1 tbsp lime juice

Instructions:

  1. Heat 1 tbsp of olive oil in a 6-quart Dutch oven over medium-high heat. Add the first batch of beef cubes and sear for 5–7 minutes without overcrowding the pot, turning occasionally until browned on all sides. Remove each batch to a plate and repeat with the remaining olive oil and beef in 2 separate batches until all beef is browned.
  2. Reduce heat to medium. Add 1 tbsp vegetable oil and sauté the diced onion for 5–7 minutes until softened and translucent.
  3. Stir in the minced garlic and jalapeños, cooking for 2 minutes until fragrant.
  4. Add the chili powder, cumin, and smoked paprika, stirring constantly for 3 minutes to toast the spices.
  5. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and tomato sauce, scraping the bottom of the pot to release the browned bits.
  6. Add the bay leaves, bring to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 2.5 to 3 hours, or until the beef is fork-tender and reaches a minimum internal temperature of 145°F/63°C.
  8. Remove the bay leaves and stir in the lime juice.
  9. Taste and adjust salt and pepper as needed. Let the chili rest for 10 minutes before serving to allow the sauce to set.