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Classic Kosher Beef Chili Recipe - Hearty Comfort Food for Cold Days - American recipe
There's nothing quite like a big pot of beef chili simmering on the stove when the weather turns cold. I've been making this version for years, and it's become my go-to recipe whenever I want something that'll warm everyone up and leave plenty for leftovers. The key to really good chili isn't just throwing everything together and hoping for the best. What makes this particular recipe work so well is the combination of ground beef with chunks of beef chuck roast. The ground beef gives you that classic chili texture, while the chuck roast breaks down during the long cooking process and adds incredible depth. I brown the meat in batches so everything gets a nice sear instead of steaming in its own juices. That browning step creates the foundation for all the flavor that develops later. The spice blend here balances heat with warmth. I use a mix of chili powder, cumin, and smoked paprika as the base, then add a touch of oregano and garlic powder. If you like things spicier, throw in some cayenne or use hot chili powder instead of mild. The tomatoes need time to cook down and concentrate, so don't rush this part. After about two hours of gentle simmering, everything melds together into something really satisfying. This chili is perfect for Shabbos lunch or any time you're feeding a crowd. I like to serve it with some good crusty bread or over baked potatoes. It freezes beautifully too, so I always make a double batch and stash some away for busy weeknights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 blend works best
  • 1 lb beef chuck roast cut into 1-inch cubes
  • 2 tbsp vegetable oil divided
  • 2 large onions diced
  • 1 large bell pepper diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional, adjust to taste
  • 1 can crushed tomatoes 28 oz can
  • 1 can tomato sauce 15 oz can
  • 2 tbsp tomato paste
  • 2 cups beef broth kosher
  • 2 cans kidney beans 15 oz cans, drained and rinsed
  • 1 can black beans 15 oz can, drained and rinsed
  • 2 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground

Method
 

  1. Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the cubed chuck roast with salt and pepper, then brown on all sides, about 8-10 minutes total. Remove and set aside.
  2. In the same pot, brown the ground beef in batches, breaking it up with a spoon. Don't overcrowd the pan. Remove and drain on paper towels.
  3. Add the remaining tablespoon of oil to the pot. Add diced onions and bell pepper, cooking until softened, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne. Cook for 30 seconds until the spices are fragrant.
  5. Add tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, tomato sauce, and beef broth, scraping up any browned bits from the bottom of the pot.
  6. Return the browned chuck roast and ground beef to the pot. Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 hours, stirring occasionally.
  7. Add the drained kidney beans and black beans. Continue simmering for another 30 minutes until the chuck roast is tender and easily shreds with a fork.
  8. Taste and adjust seasoning with salt, pepper, and additional spices as needed. If the chili is too thick, add more broth. If too thin, simmer uncovered for 10-15 minutes to reduce.
  9. Let rest for 10 minutes before serving to allow flavors to settle. Serve hot with your favorite toppings.

Notes

This chili tastes even better the next day, so don't hesitate to make it ahead. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth if needed to loosen the consistency. Great toppings include diced onions, shredded cheese (if serving dairy-free meal), jalapeños, or a dollop of sour cream for dairy meals.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 1250mg 54%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.