Ingredients

Directions

1. Pat stew cubes dry with paper towel and season all over with half each the salt and pepper. 2. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven. Brown beef in batches, turning and adding up to 1 tbsp (15 mL) more oil as needed, until browned on all sides. Transfer beef to a bowl using a slotted spoon. 3. Add remaining oil to pot; reduce heat to medium-low. Cook onion and garlic, stirring, for 2 to 3 minutes or until starting to soften. Add chili powder, cumin and paprika: cook, stirring, for 1 to 2 minutes, or until fragrant. Pour in broth and coffee. Increase to medium-high and bring to a boil, stirring to scrape up any browned bits from pan. Stir in beef and any accumulated juices, bay leaves and remaining salt and pepper. 4. Reduce heat to low and simmer, partially covered and stirring occasionally, for 1½ to 1¾ hours or until beef is fork-tender. Tear tortillas into pieces and stir into chili; simmer, uncovered, for 12 to 15 minutes or until thickened. Alternatively, cover and cook in preheated 325ºF oven for 1½ hours or until beef is fork-tender. Remove lid, tear tortillas into pieces and stir into chili. Return to oven and cook, uncovered, for 15 to 30 minutes or until thickened. 5. Discard bay leaves. Stir in brown sugar and vinegar. Serve chili in bowls garnished with sour cream, green onion and jalapeño. Serve with lime wedges.

How to Cook It

Simmering

Cuts Used in This Recipe

Pectoral

Classic Texas-Style Beef Chili

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef