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–+ servings
Chili Beef
Victor Eskew

Chili Beef (Chunky Style)

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Chunky, boldly seasoned ground beef with sautéed peppers and onions ready for quick chili assembly. Combine with beans and salsa for incredible chili in 15 minutes, or use in any Tex-Mex dish needing hearty protein. Makes four 1.5lb portions from 5lbs beef.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 24
Course: dinner, Lunch
Cuisine: Mexican
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Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 16 oz White Onion chopped, a frozen package works perfectly
  • 16 oz Green Bell Peppers chopped, a frozen package works perfectly
  • 4 oz Beef Fat or avocado oil
Ground Beef
  • 5 lb Ground Beef 80/20
  • 4 cup Water
Seasonings
  • 3 tablespoon Paprika
  • 1 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Granulated Garlic
  • 1 tablespoon Granulated Onion
  • 1 teaspoon Black Pepper ground

Equipment

  • Large Cast Iron Skillet Or Dutch Oven
  • Wooden Spoon Or Spatula
  • Vacuum Seal Bags Or Freezer Containers

Method
 

Prep
  1. Heat a large cast iron skillet or Dutch oven over medium heat.
  2. Add beef fat.
  3. Add the onions and bell peppers.
  4. Sauté for 8-10 minutes, stirring occasionally, until translucent and beginning to caramelize.
Cook
  1. Add the entire 5 lb of ground beef.
  2. Spread it in a flat even layer like a giant hamburger patty.
  3. Let it cook undisturbed for 5-7 minutes until the edges lose their pink color and start to brown.
  4. Break the beef into large 2-3 inch chunks and flip to cook the other side.
  5. Continue cooking and turning chunks until all beef is thoroughly browned, about 10-12 more minutes.
  6. Add all seasonings: paprika, salt, cumin, oregano, granulated garlic, granulated onion, and pepper.
  7. Stir to coat the beef and vegetables.
  8. Cook for 1-2 minutes to toast the spices.
  9. Add the water and stir to combine.
  10. Reduce heat to low.
  11. Simmer uncovered for 15-20 minutes, stirring occasionally, until most liquid has evaporated but the meat remains moist.

Notes

The secret to incredible 15-minute chili: 1 batch chili beef + 1 batch chili beans + 1 jar (24oz) Pace salsa. The Pace adds multiple flavor layers and tartness, tomato sweetness balances the spices, and beans add volume plus natural thickening from their starch and broth. This is one of the best chilis you'll ever make with minimal effort. Keep chunks of beef large during cooking for better texture - this isn't taco meat, it's hearty chili beef. Also works in burritos, enchiladas, nachos, or any Tex-Mex dish where you want substantial protein chunks instead of fine ground beef.

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