This classic beef chili recipe is one of my favorite comfort foods. It’s meaty and hearty, and you’ll have some leftovers – allowing more of the flavors to mingle!
- 2 lbs beef stew meat or diced chuck roast
- 1 lbs ground beef (lean)
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- 1 tbsp dried thyme leaves
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp minced garlic
- 1 medium diced bell pepper (orange, green, or red)
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp cocoa powder (unsweetened)
- 2 15 oz Bush's Best Chili Beans Kidney Beans in Mild Chili Sauce
- 2 15 oz tomato sauce cans
- 2 14.5 oz Rotel or fire-roasted diced tomatoes
- In a large pot on medium heat cook ground beef until brown. Drain meat when done and set aside. (no seasoning)
- Rinse beef stew meat and pat dry. Add olive oil to the same large pot and then add beef stew meat.
- Season the meat with cajun seasoning, thyme leaves, black pepper, and onion powder. Cook for 10 minutes or until brown. Do not drain.
- Stir ground beef back into the pot.
- Stir in the following seasonings to the pot: minced garlic, diced bell pepper, cumin, chili powder, oregano, and cocoa powder.
- Stir in cans of chili beans in sauce, tomato sauce, and diced tomatoes.
- Cover the pot with a lid. Turn the heat to low and simmer for 2 hour. Stir ingredients every 30 minutes. OR place in a crockpot on low for 7 hours.
- Serve with your favorite toppings. Mine are sour cream, cheese, and green onions or parsley.