Double Beef Chili

Double Beef Chili – with both stew meat and ground beef – has a ton of hearty, delicious flavor. A perfect tailgate chili recipe everyone loves! This chili is always a huge hit – and is crazy easy! This is one of my favorite things to make for a party, since its a great crowd pleaser.

chili in a bowl with cheese and chives on top.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Steak & Ground Beef Chili

Stew meat and ground beef chili is a hearty dish that marries the tender, slow-cooked chunks of stew meat with the rich, finely textured ground beef for a satisfyingly meaty experience. The stew meat, when simmered slowly, breaks down and becomes remarkably tender, absorbing the bold flavors of chili spices, tomatoes, and onions.

Ground beef adds a familiar chili base, thickening the stew and infusing it with a depth of flavor that complements the larger meat pieces. This chili variation offers a robust and comforting meal, perfect for warming up on chilly evenings or serving at a casual gathering, providing a rich tapestry of textures and flavors in every spoonful.

How to Make double beef chili

To make this recipe, we will need the following ingredients:

Stew Meat (1 lb): Stew meat, often from tougher cuts of beef, adds rich flavor and a meaty texture to the chili. Slow cooking helps tenderize the meat, making it melt-in-your-mouth tender.
Ground Beef (1 lb): Ground beef is a classic component of chili, providing a meaty base and absorbing the flavors of the spices and seasonings.
Onion (Large, Diced): Onions add a savory and slightly sweet flavor to the chili. They also provide texture and depth to the dish.
Garlic (6 Cloves, Diced): Garlic enhances the overall flavor profile, contributing a robust and aromatic element to the chili.
Jalapeño (Diced): Jalapeños bring heat and a hint of fruity flavor to the chili. Adjust the amount to your preferred level of spiciness. Add a sprinkle of cayenne pepper for a medium heat.
Green Pepper (Diced): Green bell peppers provide a mild, slightly sweet taste and vibrant color to the chili.
Cilantro: Fresh cilantro adds a bright, herbaceous note and freshness to balance the richness of the meat and spices.
Tomato Sauce (18 oz): Tomato sauce serves as the tomato base for the chili, contributing a rich and slightly sweet tomato flavor.
Diced Tomatoes (18 oz): Diced tomatoes add texture and a fresh tomato taste to the chili, complementing the tomato sauce.
Pinto Beans (18 oz) and Navy Beans (18 oz): These beans provide a creamy texture and earthy flavor to the chili, making it heartier and more satisfying. You can also use kidney beans or black beans if you prefer them.
Cumin (1 tsp): Cumin is a key spice in chili, offering a warm, earthy, and slightly citrusy flavor that’s characteristic of many chili recipes.
Chili Powder (1 tbsp): Chili powder is a spice blend that typically includes ground chili peppers, cumin, paprika, and other seasonings. It gives the chili its signature smoky and spicy flavor.
Salt and Pepper: These seasonings enhance the overall taste of the chili and help balance the flavors.
Malty Beer or Beef Stock: Using a malty beer or beef stock adds liquid and depth of flavor to the chili. The beer can impart a unique malty sweetness, while beef stock provides a rich savory base.
Garnishes. A few teaspoons of cheddar cheese add green onions add a wonderful garnish.

Once you’ve gathered ingredients, we will use this process:

Brown beef and vegetables. In a large dutch oven, brown ground beef on medium high. When beef is browned, remove and set aside. Add in stew meat and brown, turning to be sure it cooks evenly. Remove stew meat when browned. Do not drain fat. Add onion, garlic, jalapeno, pepper, and add to pot. Cook on medium high until soft. Add meat back to pot, and add spices, diced tomatoes, and beans, stir well to combine. Add in spices and beer or stock, stir.
Simmer. Cover with lid and simmer on low for one hour.
Enjoy! Top with shredded cheese, green onion, sour cream, and fritos if desired.

tips and tricks to perfect double beef chili:

Choose the Right Cuts: When selecting beef for your chili, choose stew meat and ground beef with a good balance of lean and fat. Stew meat adds tenderness and flavor, while ground beef provides a meaty texture.

Brown the Meat: Sear the stew meat and ground beef in batches before adding them to the chili. Browning the meat caramelizes the surface, enhancing the flavor and texture.

Use Fresh Ingredients: Whenever possible, use fresh garlic, onions, and peppers for the best flavor. Fresh ingredients have a more vibrant taste than their dried or powdered counterparts.

Toast the Spices: Before adding spices like cumin and chili powder, toast them in a dry skillet for a minute or two. This step intensifies the spices’ flavors and removes any raw taste.

Layer Flavors: Build layers of flavor by adding ingredients at different stages of cooking. Start with onions, garlic, and peppers, followed by the spices, then the browned meat, and finally the tomatoes and beans.

Simmer Slowly: Chili benefits from slow cooking to allow the flavors to meld together. Simmer it over low heat for at least an hour, but longer if possible. This also helps tenderize the stew meat.

Taste and Adjust: Taste your chili as it cooks and adjust the seasoning as needed. You can add more spices, salt, or a touch of sweetness (like a pinch of sugar) to balance the flavors.

Choose the Right Beans: Pinto beans and navy beans are excellent choices for chili, but you can customize with your favorite beans. Drain and rinse canned beans before adding them to the pot.

Add Some Umami: For an extra depth of flavor, consider adding a small amount of ingredients like Worcestershire sauce, soy sauce, or cocoa powder. These add a subtle umami note to the chili.

Top It Off: Serve your double beef chili with a variety of toppings like shredded cheese, sour cream, chopped fresh cilantro, diced onions, or sliced jalapeños. These toppings add texture and additional layers of flavor.

Refrigerate for Flavor: Chili often tastes even better the next day. Consider making it in advance and reheating for a meal with enhanced flavors.

Customize the Heat: Adjust the level of spiciness by varying the amount of chili powder, jalapeños, or other hot peppers. If you like it milder, remove the seeds and membranes from the peppers.

Serve with Accompaniments: Pair your double beef chili with sides like cornbread, rice, tortilla chips, or warm crusty bread to make it a complete meal.

FAQs

Absolutely! You can mix different types of ground beef to add variety to your chili. For example, combining lean ground beef with ground chuck or ground sirloin can give your chili a nice blend of textures and flavors.

Yes, you can make double beef chili in advance and freeze it for later use. It often tastes even better after the flavors have had time to meld. Just be sure to cool it completely before freezing and store it in airtight containers.

If your chili is too thin, you can thicken it by simmering it uncovered for a longer period to reduce the liquid. Alternatively, you can make a cornstarch slurry by mixing cornstarch with cold water and gradually adding it to the chili while stirring until you achieve your desired thickness.

There are many delicious toppings you can offer with double beef chili, including shredded cheese, sour cream, chopped green onions, diced red onions, sliced jalapeños, crushed tortilla chips, or even sliced avocados.

Yes, you can make double beef chili in a slow cooker. Brown the meats and sauté the aromatics in a skillet first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3-4 months. Thaw and reheat before serving.

Yes, you can make double beef chili in a pressure cooker or Instant Pot. Follow the manufacturer’s instructions for browning and pressure cooking. It can significantly reduce the cooking time compared to stovetop simmering.

What to serve with double beef chili

Cornbread: A classic choice, cornbread pairs exceptionally well with chili. You can serve it as slices, muffins, or even cornbread sticks.

Rice: Steamed white or brown rice can be a great base for your chili. It helps balance the spiciness and soaks up the flavorful sauce.

Tortilla Chips: Offer a bowl of tortilla chips for some added crunch. You can also make nachos by layering chili, cheese, and toppings over the chips.

Cheese: Grated cheddar, Monterey Jack, or pepper jack cheese can be sprinkled on top of the chili for extra creaminess and flavor.

Sour Cream: A dollop of sour cream on top of the chili can add a cool and tangy contrast to the heat.

Chopped Green Onions: Freshly chopped green onions can provide a burst of freshness and color.

Avocado: Sliced or diced avocado adds a creamy and slightly nutty flavor to the chili.

Lime Wedges: Provide lime wedges for a squeeze of fresh citrus juice to brighten up the dish.

Jalapeños: Sliced or pickled jalapeños can add some heat and crunch if you like your chili spicy.

Cilantro: Fresh cilantro leaves can be used as a garnish to impart a vibrant and herbaceous note.

Hot Sauce: For those who enjoy extra heat, offer a selection of hot sauces on the side.

Crackers: Simple saltine crackers or oyster crackers can be served for a quick and easy side.

Guacamole: Alongside tortilla chips, guacamole can be a creamy and flavorful dip.

Coleslaw: A side of coleslaw provides a refreshing and slightly tangy contrast to the chili’s richness.

Baked Potatoes: Baked potatoes can serve as a hearty base for chili, especially if you load them up with toppings like cheese, sour cream, and chives.

Pickled Red Onions: Pickled red onions can add a zesty and slightly sweet element to your chili.

Try these recipes with your chili: