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Campfire-Style Cowboy Chili with Steak, Beer and Chipotle

Cowboy chili with steak simmers in amber beer, fire-roasted tomatoes, and chipotle until the beef is fork-tender. Pinto beans and a long, low cook make this a thick, hearty Dutch oven chili with smoky heat.
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Prep Time 20 minutes
Cook Time 2 hours 36 minutes
Resting 10 minutes
Total Time 3 hours 6 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck steak cut into 1-inch cubes
  • 2 tsp kosher salt divided
  • 1 tsp ground black pepper divided
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 1 jalapeño seeded and finely chopped
  • 4 cloves garlic minced
  • 1 chipotle pepper in adobo, minced
  • 1 tbsp adobo sauce
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 bottle (12 oz) amber beer
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 2 cup beef broth
  • 2 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the steak dry and season it with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the steak in batches for 2 to 3 minutes per side, adding the remaining oil before browning the later batches.
  4. Transfer the browned steak to a plate.
  5. Add the onion and jalapeño to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic, chipotle pepper and adobo sauce, chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute.
  7. Pour in the beer and scrape up the browned bits from the bottom of the pot.
  8. Simmer for 3 to 4 minutes.
  9. Stir in the tomatoes, beef broth, browned steak and any accumulated juices.
  10. Bring to a simmer, then cover partially and cook over low heat for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until the steak is fork-tender.
  11. Stir in the beans and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  12. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the chili is thick.
  13. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best browning, brown the steak in batches rather than crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free version, use certified gluten-free beer.