Looking for the best chili of your life? You have found it. This chili is hefty with a sauce so good you’ll want to lick every last drop. The secret is to cut the beef small and to get it nice and crispy before adding it to the chili. The sugar and vinegar will help off set the heat and make it truly irresistible.
- 1 tbsp. canola oil
- 5 lb. boneless beef chuck, fat well trimmed and meat cut into 1/2″ cubes
- Kosher salt
- Freshly ground black pepper
- 2 medium yellow onions, diced
- 1 head garlic, peeled and crushed
- 2 tbsp. tomato paste
- 2 tsp. dried oregano
- 1 tbsp. chipotle chile powder
- 1 tbsp. ground cumin
- 1 (28-oz.) can fire-roasted crushed tomatoes
- 2 tbsp. packed dark brown sugar
- 2 tbsp. red wine vinegar
- Sour cream, for serving
- Shredded cheddar, for serving
- Thinly sliced green onions, for serving
- Lime wedges, for serving
- Tortilla chips, for serving
- In a large dutch oven over medium-high heat, heat oil. Season beef with salt and pepper. Working in batches, sear meat until golden brown, adjusting heat as necessary. Transfer to a plate.
- Lower heat to medium and cook onion and garlic until softened and deeply golden, about 5 minutes, scraping up caramelized bits with a wooden spoon. Add tomato paste to pot and cook, mixing constantly until it is darkened in color, about 2 to 3 minutes.
- Deglaze pot with 4 cups water and add oregano, chili powder, cumin, seared meat, and tomatoes. Bring to a boil and reduce to a simmer and cook until meat is tender and falling apart, about 2 hours, adding more water as needed.
- Stir in sugar and vinegar and season with salt and pepper, if needed.
- Serve with sour cream, cheese, green onions, limes, and chips.