Braised Beef Chili

Why You’ll Love This Recipe

Braised Beef Chili delivers deep, slow-cooked flavor that makes every bite satisfying. Instead of using ground beef, this recipe uses chunks of beef that become incredibly tender as they braise in the chili sauce.

Another reason to love this recipe is how the spices blend together over time. Chili powder, garlic, onions, and tomatoes create a rich base that thickens and intensifies during cooking.

It’s also a versatile dish that can be customized with different beans, spice levels, or toppings. Whether served on its own or with cornbread or rice, it’s a comforting meal that works for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into cubes
olive oil
onion, chopped
garlic, minced
tomato paste
crushed tomatoes
beef broth
kidney beans, drained and rinsed
black beans, drained and rinsed
chili powder
ground cumin
smoked paprika
oregano
salt
black pepper
brown sugar
bay leaves
bell pepper, diced
jalapeño, minced
fresh cilantro, chopped

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove and set aside.
3. In the same pot, cook the chopped onion until softened.
4. Stir in the garlic and cook for about 1 minute until fragrant.
5. Add the diced bell pepper and minced jalapeño, cooking for several minutes.
6. Stir in the tomato paste and cook for about 2 minutes to deepen the flavor.
7. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
8. Pour in the crushed tomatoes and beef broth, stirring well.
9. Return the browned beef to the pot and add bay leaves.
10. Bring the mixture to a gentle simmer.
11. Cover and cook on low heat for about 1½ to 2 hours until the beef becomes tender.
12. Stir in the kidney beans and black beans during the last 20 minutes of cooking.
13. Add brown sugar to balance the acidity if needed.
14. Remove bay leaves and adjust seasoning to taste.
15. Garnish with fresh cilantro and serve hot.

Servings and timing

Servings: 6 servings

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes

Variations

There are many ways to customize Braised Beef Chili.

For a spicier version, add extra jalapeños or a pinch of cayenne pepper. You can also include chipotle peppers in adobo sauce for a smoky heat.

Some recipes include corn for a slightly sweet contrast, while others add diced carrots for extra texture.

If you prefer a bean-free chili, simply omit the beans and add more beef or vegetables. A splash of dark beer or coffee can also deepen the flavor of the chili.

Storage/Reheating

Braised Beef Chili stores very well and often tastes even better the next day.

Allow the chili to cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days.

For longer storage, freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the chili on the stovetop over medium-low heat, stirring occasionally until heated through. If the chili becomes too thick, add a little broth or water.

Microwave reheating can also be used by heating in short intervals and stirring between each interval.

FAQs

What cut of beef is best for braised beef chili?

Beef chuck is ideal because it becomes tender and flavorful during the long braising process.

Can I make this chili in a slow cooker?

Yes. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.

Can I make this chili ahead of time?

Yes. Chili often tastes better the next day as the flavors continue to develop.

Can I freeze braised beef chili?

Yes. It freezes well for up to three months when stored in freezer-safe containers.

How do I make chili thicker?

Let it simmer uncovered for a while so the liquid reduces and the chili thickens naturally.

Can I make this recipe without beans?

Yes. Simply leave out the beans and add more beef or vegetables.

What toppings go well with chili?

Common toppings include shredded cheese, sour cream, chopped onions, and fresh cilantro.

Is this chili very spicy?

It has moderate heat, but you can easily adjust the spice level by adding or reducing peppers.

Can I add other vegetables?

Yes. Corn, zucchini, or carrots can be added for extra flavor and texture.

What can I serve with braised beef chili?

Cornbread, rice, tortilla chips, or warm bread are great options to serve alongside chili.

Conclusion

Braised Beef Chili is a hearty, flavorful dish that combines tender slow-cooked beef with a rich tomato and spice-filled sauce. Its bold flavors and comforting texture make it perfect for family dinners, gatherings, or meal prep. Once simmered to perfection, this chili becomes a satisfying meal that’s sure to become a favorite.

Braised Beef Chili

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty French Onion Pasta with Braised Beef is a rich and comforting dish inspired by the flavors of classic French onion soup. Tender braised beef, deeply caramelized onions, and pasta are combined in a savory broth-based sauce and finished with melted gruyère and parmesan cheese for a cozy, satisfying meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 4–6 servings
• Category: Dinner
• Method: Braising
• Cuisine: French-Inspired
• Diet: Halal

Ingredients

• 1½ lbs beef chuck, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1/2 cup dry white wine
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 oz pasta such as rigatoni or penne
• 1 cup gruyère cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season beef with salt and black pepper, then brown it on all sides. Remove and set aside.
3. Add butter to the pot and stir in sliced onions.
4. Cook onions slowly over medium-low heat, stirring often, until deeply caramelized and golden brown.
5. Add minced garlic and cook for about 1 minute until fragrant.
6. Pour in white wine and scrape the bottom of the pot to release browned bits.
7. Stir in beef broth, Worcestershire sauce, thyme, and bay leaves.
8. Return the beef to the pot and bring to a gentle simmer.
9. Cover and braise on low heat for about 1½ hours until the beef becomes tender.
10. Cook pasta according to package instructions until al dente.
11. Shred or break the braised beef into smaller pieces and mix it back into the sauce.
12. Add the cooked pasta and toss to coat in the onion and beef sauce.
13. Stir in gruyère and parmesan cheese until melted and creamy.
14. Garnish with chopped parsley and serve warm.

Notes

• Cook onions slowly for the best caramelized flavor.
• Mushrooms can be added for extra savory depth.
• If avoiding alcohol, replace the wine with additional beef broth.

Nutrition

• Serving Size: 1 serving
• Calories: 640
• Sugar: 6g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 105mg