Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) vegetable oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 4 cups (950 ml) beef broth
  • 1 (12 oz/355 ml) bottle of dark beer
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 3 tbsp (45 ml) chili powder
  • 2 tbsp (30 ml) ground cumin
  • 1 tbsp (15 ml) smoked paprika
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) cayenne pepper
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2.5 ml) ground allspice
  • 1/2 tsp (2.5 ml) ground cloves
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Season the beef cubes generously with salt and pepper. Heat the oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, coriander, allspice, and cloves. Cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Pour in the beer and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Add the beef broth and Worcestershire sauce. Return the seared beef to the pot.
  5. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is very tender. Stir occasionally.
  6. Taste and adjust seasonings as needed. Add more salt, pepper, or cayenne pepper to taste. Serve hot, garnished as desired.