Name: Fall-Apart Tender Braised Beef Chili
Prep time: 20 min
Cook time: PT-488158H11M48S
Total time: PT-488158H11M48S
Cuisine: American
Ingredients: 3 tablespoons olive oil or vegetable oil, divided; 2 pounds stew meat or beef chuck, cubed into 1-inch pieces; 2 medium yellow onions, diced; 2 medium bell peppers or poblano peppers, diced; 2 medium jalapenos, deseeded and diced; 6 cloves garlic, finely chopped or grated; ¼ cup tomato paste; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon dried oregano; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon ground cinnamon; 1 tablespoon apple cider vinegar; 1 tablespoon pure maple syrup; 1 tablespoon Worcestershire sauce; 28 ounces diced fire-roasted tomatoes with juices; 8 ounces tomato sauce; 2 (15-ounce) cans beans of choice, drained; 1 ½ – 2 cups beef stock; Kosher salt and black pepper, to taste; For serving: shredded cheese, avocado or guacamole, sliced jalapeños, cilantro, tortilla chips

Jump to Recipe·Leave a Review

This Fall-Apart Tender Braised Beef Chili is the ultimate comfort food—rich, hearty, and deeply flavorful. Slowly simmered with spices, fire-roasted tomatoes, and beans, the beef becomes melt-in-your-mouth tender, making this chili perfect for cozy dinners, game-day gatherings, or any time you need a satisfying one-pot meal.

Why You’ll Love This Recipe

This chili goes beyond the ordinary. The long braise infuses the beef with smoky spices, a hint of sweetness from maple syrup, and tang from apple cider vinegar. It’s layered with bold flavors and a velvety texture that only gets better as it sits. Perfect for feeding a crowd or meal prepping, this recipe is versatile, customizable, and guaranteed to warm you from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil or vegetable oil, divided
2 pounds stew meat or beef chuck, cubed into 1-inch pieces
2 medium yellow onions, diced
2 medium bell peppers or poblano peppers, diced
2 medium jalapenos, deseeded and diced
6 cloves garlic, finely chopped or grated
¼ cup tomato paste
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cinnamon
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
28 ounces diced fire-roasted tomatoes with juices
8 ounces tomato sauce
2 (15-ounce) cans beans of choice (pinto, kidney, black, etc.), drained
1 ½ – 2 cups beef stock
Kosher salt and black pepper, to taste
For serving: shredded cheese, avocado or guacamole, sliced jalapeños, cilantro, tortilla chips

Directions

Pat beef dry with paper towels, season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown beef in batches, 2–3 minutes per side. Transfer to a plate.
Add remaining oil to the pot if needed. Sauté onions, peppers, and jalapenos with salt and pepper for about 5 minutes until softened. Stir in garlic and tomato paste, cooking 2–3 minutes until fragrant and browned.
Return browned beef to the pot. Add chili powder, cumin, oregano, smoked paprika, garlic powder, cinnamon, apple cider vinegar, maple syrup, Worcestershire sauce, tomatoes, tomato sauce, beans, and beef stock (start with 1 ½ cups). Stir to combine.
Bring to a boil, then reduce heat to a low simmer. Cover and cook 2 ½ – 3 hours, stirring occasionally, until beef is fork-tender. Add extra stock if needed.
Serve hot with desired toppings like shredded cheese, avocado, jalapeños, cilantro, or tortilla chips.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

Use ground beef instead of stew meat for a quicker version (reduce simmering to 45–60 minutes).
Swap beef for pork shoulder or lamb for a different twist.
Make it spicier by keeping jalapeño seeds or adding chipotle peppers in adobo.
Add corn kernels or butternut squash for extra flavor and texture.
Make it bean-free if you prefer a Texas-style chili.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat until warmed through. Chili also freezes very well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this chili in a slow cooker?

Yes. Brown the beef and cook the aromatics first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I make this recipe ahead of time?

Absolutely. Chili tastes even better the next day after the flavors have melded together.

What kind of beef works best?

Beef chuck or stew meat works best because it becomes tender with long, slow cooking.

Can I leave out the beans?

Yes, for a bean-free chili, simply omit them and increase the beef slightly.

How spicy is this recipe?

It has a medium level of heat. Adjust jalapeños or chili powder to suit your taste.

Can I use chicken instead of beef?

Yes, but reduce the simmering time to 1–1 ½ hours, as chicken cooks faster.

What toppings go best with chili?

Cheese, sour cream, avocado, cilantro, jalapeños, and tortilla chips are all great choices.

How do I thicken chili?

Simmer uncovered for the last 20 minutes, or stir in a tablespoon of masa harina or cornstarch slurry.

Can I use beer instead of beef stock?

Yes, beer adds depth and richness. Replace up to half the stock with your favorite lager or ale.

Is this recipe freezer-friendly?

Yes, it freezes beautifully. Portion into containers, cool completely, and freeze for up to 3 months.

Conclusion

Fall-Apart Tender Braised Beef Chili is a rich, hearty dish that’s perfect for cold nights, gatherings, or meal prep. With its deep layers of flavor and fork-tender beef, it’s a recipe you’ll want to make again and again. Whether you load it with toppings or enjoy it plain, this chili is the ultimate comfort food.