I’ve been cooking a version of this chili since I was in my early twenties and frankly not much has changed in the recipe. People spend too much time arguing about cubed beef vs. ground beef, beans vs. no beans. I say use it all.
Kevin’s Caveat – I rarely use recipes. Most of what I cook is either an adaptation based on other recipes and/or something I dreamt up and decided to give a whirl. That’s great for me. Not so good for my friends who often ask me how to cook something I recently posted on my Instagram story. So this is my best shot at explaining how to make this dish.
- Cooking oil of choice
- 1 lb. ground chuck (80/20 for best flavor)
- 1 lb. cubed chuck / stew meat (also 80/20)
- 1 large yellow onion – diced
- 5 garlic cloves – diced (more is fine if you’re a garlic lover like me)
- 4 cups Spicy V8 vegetable juice (trust me)
- 1 16 oz. can chili beans
- 1 16 oz. can diced tomatoes
- 2 Tbsp. unsweetened cocoa
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. salt (more to taste)
- Sour Cream
- Shredded cheese
- Pickled jalapeños
- Macaroni & Cheese
- In a large Dutch oven or sturdy cooking pot heat approx. 2 Tbsp. oil on Medium High/High heat until it shimmers. Brown the ground beef. Set aside when browned.
- Repeat the above with the cubed beef. Set beef aside.
- Carefully pour off any liquids from pot, return pot to stovetop, reduce heat to Medium and add more oil.
- Sauté onions until soft and translucent – about five minutes.
- Add garlic and sauté for one minute.
- Add browned ground beef and cubed beef to pot and mix with onions and garlic.
- Carefully add V8 juice, beans, and diced tomatoes to pot and bring to simmer.
- Add unsweetened cocoa, chili powder, cumin, and salt. Stir together and bring to simmer.
- Reduce heat to low, cover pot, and let simmer (not boil) for 2 hours. (monitor heat and make sure contents of pot don’t boil over).
- Periodically taste and add salt or spices as needed to taste.
- Serve with optional ingredients above or any favorites you might have.