Beer Braised Beef Roast Chili

The original recipe called for short ribs, but using a roast is a little easier — less work when shredding the meat. This is SO good. It smells amazing while it's cooking and tastes delicious. Very hearty. And you can have some now and freeze some for later!

Ingredients

• 3 Tbsp vegetable oil, divided
• 3 lb (or more) beef roast (Chuck, Round Tip or Top Round), cut into 2-inch cubes
• 3 tsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided
• 1 large yellow onion, diced
• 1 red bell pepper, seeds and ribs removed, diced
• 3 garlic cloves, minced (or 3 tsp)
• 3 Tbsp chili powder
• 2 Tbsp ground cumin
• 1 tsp chipotle powder
• 1 tsp ground coriander
• 1 Tbsp tomato paste
• 1 (12-ounce) can light beer
• 1 Tbsp packed brown sugar
• 2 Tbsp barbecue sauce
• 2 (15-oz) cans diced tomatoes
• 2 (15-oz) cans kidney beans, drained and rinsed
• 1 (15-oz) can cannellini beans
• 1 cup low-sodium chicken stock (or home-made bone broth)
• Optional toppings: shredded cheddar cheese, sour cream, chopped chives and crackers

Instructions

1. Heat a heavy-bottomed stock pot over medium-high heat. Add 2 tablespoons of the oil to the hot pan.
2. Cut the roast into 2-inch cubes.
3. Season the roast pieces with 1 teaspoon salt and 1 teaspoon black pepper.
4. Working in batches, sear the meat cubes on all sides, about 1 minute per side, and transfer to a large plate or sheet pan as you work.
5. When all the meat is removed, add the remaining tablespoon of oil to the pan along with the onion and pepper.
6. Saute the vegetables, stirring often, for about 3 minutes, then add the garlic and stir until fragrant, about 1 minute.
7. Season the vegetables with the chili powder, cumin, chipotle, coriander, 1 teaspoon of salt and 1 teaspoon black pepper.
8. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes.
9. Stir in the tomato paste, beer, brown sugar and BBQ sauce, and scrape up any browned bits on the bottom of the pan.
10. Stir in the diced tomatoes and beans along with the chicken stock.
11. Add the seared meat and the remaining teaspoon of salt. Stir to combine.
12. Reduce heat to medium-low, cover, and simmer until the meat is tender and falling apart and the chili has thickened slightly, about 3 hours.
13. Use two forks to shred the meat in the chili.
14. Top with shredded cheddar cheese, a dollop of sour cream and minced fresh chives.
15. Freeze any leftover chili in an airtight container for up to one month.