Soups & Stews
Southern
Yield: 10-12
Author: Tammy Nichols
Chili, Double Meat - Master Cookbook Recipe # 625

Chili, Double Meat - Master Cookbook Recipe # 625

This Double Meat Chili is the ultimate hearty meal for true meat lovers. By combining seasoned, flour-dredged beef roast cubes with savory ground chuck, you get a incredible variety of textures and a richness that stands up to a blend of four different types of beans and tomatoes. It’s a bold, thick, and deeply satisfying version of a classic favorite.

This is recipe #625 in Tammy’s Master Cookbook.

Prep time: 25 minTotal time: 25 min Stovetop Cook: 1 hr Crockpot Low: 6 hrs Crockpot High: 4 hrs
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Ingredients

  • 1 1/2 lb Ground chuck
  • 2 lb Beef roast, cubed
  • 1/2 cup All-purpose flour
  • 5 Tbsp Olive oil (divided)
  • 1 large Onion, chopped
  • 1 Bell pepper, chopped
  • 4 large cloves Garlic, pressed
  • 2 cans (15 oz each) Diced tomatoes
  • 28 oz can Crushed tomatoes
  • 15 oz can Tomato sauce
  • 1/2 cup Ketchup
  • 2 cans (16 oz each) Kidney beans (with juice)
  • 16 oz can Pinto beans (with juice)
  • 16 oz can Black beans (with juice)
  • 6 Tbsp Chili powder
  • 2 Tbsp Basil
  • 2 tsp Salt
  • 1 tsp Black pepper
  • To taste Steak seasoning (like Weber Steak 'n Chop)

Instructions

  1. Prep the Meat: In a large stockpot, sauté the onions, garlic, and bell pepper in 3 Tbsp of olive oil. Add the ground beef, cook until browned, then drain the grease and set the mixture aside.
  2. Brown the Roast: Season the beef roast cubes with steak seasoning and dredge them in flour. In the same stockpot, heat the remaining 2 Tbsp of olive oil and brown the roast cubes on all sides.
  3. Combine: Return the ground beef and vegetable mixture to the pot. Stir in the diced tomatoes, crushed tomatoes, tomato sauce, ketchup, all four cans of beans (with juice), and the spices.
  4. Stove Top Method: Simmer on low heat for at least 1 hour, stirring occasionally to prevent sticking and allow the flavors to marry.
  5. Slow Cooker Method: Transfer the mixture to a crock pot and cook on Low for 6 hours or High for 3 to 4 hours.
  6. Serve: Ladle into large bowls and top with your favorite chili fixings.

Notes

Tammy’s Tips

Dredging the roast cubes in flour before browning is the secret to a naturally thick, gravy-like chili base,it captures all those savory juices right in the pot. Since we use the juice from all the beans, you get a very hearty consistency without needing extra water. If you're feeding a big crowd on game day, this is the recipe that will keep everyone full and happy!