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Double Beef Chili

Ingredients:
1/3 pound thick cut bacon, cut into 1 inch pieces
1.5 pounds beef chuck, cut into chunks
Kosher salt and course ground black pepper
1 pound ground beef (80/20)
2 tablespoons oil
1 large onion, diced
1 large poblano - diced
3 big cloves garlic, minced
1 fresh jalapeño, finely chopped
1/2 Carolina Reaper pepper, finely chopped - or
1-2 whole Scotch bonnet or habaneros, finely chopped - they won’t match it exactly, but you’ll get the fruity, fiery spirit
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chipotle chili powder
2 chipotles in adobo, minced plus a spoonful of adobo sauce
12 ounces dark beer (dark Mexican lager would be ideal)
1-14 ounce can crushed tomatoes
7 ounces fire-roasted diced green chiles
2–2½ cups beef broth
1 tablespoon brown sugar
1 can kidney or pinto beans, drained
2 shots espresso

Directions:
Set a large Dutch (or any heavy bottomed pot with a lid) over medium heat, and add bacon - cook until just beginning to get crispy then remove
Leave the grease in the pot, season the chuck with salt & pepper then add about 1/2 to the pot and sear until deep brown, remove and repeat with remaining chuck - remove
If the pot is dry, add a little neutral oil or beef tallow, then put in the ground beef, season with salt & pepper and brown, letting it get dark in places - don’t stir too often - then remove
Add the onion, poblano and jalapeno (with more oil if needed) and cook until softened, then add the garlic stirring until fragrant
Stir in the tomato paste, and cook until it gets dark red
Add the paprika, cumin, oregano, chili powder and chipotle and adobo - stir about 30 seconds so the spices bloom.
Pour in the beer and scrape up everything stuck to the bottom, and let it reduce a couple minutes
Add the tomatoes, chilies, beef broth, brown sugar, and the bacon, the chuck, the ground beef and the espresso
Stir well to combine, bring to a low simmer, partially covered and leave 1.5 hours, stirring now and then, making sure nothing is sticking to the bottom
Add the beans, and cook another 20 minutes or so, or until the whole thing has thickened into a proper, bold chili
If you want it a little looser, just add a touch more beef broth

Source URL: https://www.thecookingguy.com/recipes/double-beef-chili

Submitted by: Pete on March 5, 2026, 9:47 pm

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