Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper optional for extra heat
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- In a large pot, brown the beef cubes in the olive oil over medium-high heat until seared on all sides. Remove the beef and set aside.
- In the same pot, add the onion and cook until translucent. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper, and cook for another minute until fragrant.
- Return the beef to the pot. Add the crushed tomatoes, beef broth, and apple cider vinegar. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
- Remove the chili from the heat once the beef is tender and the flavors have melded together. Taste and adjust the seasoning as needed before serving.