Winter Beef Chili

A steaming bowl of Winter Beef Chili served in a rustic River and Bees sourdough bread bowl.

There’s nothing quite like a bowl of hearty chili on a cold winter day, and this Winter Beef Chili hits all the right notes. Tender, slow-cooked beef simmers with a mix of warm spices like cumin, paprika, and chili powder, creating a deep, flavorful base. A touch of cinnamon adds a cozy sweetness, while smoky chipotle chilies bring just the right amount of heat. Rich molasses and crushed tomatoes round everything out, making each spoonful comforting and satisfying. To finish, top it off with fresh cilantro, creamy queso fresco, and a squeeze of lime. For the ultimate winter indulgence, serve it in a warm bread bowl and add a splash of red wine vinegar to balance out the heat and enhance the flavors. This chili is the perfect way to stay cozy and full all season long.

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 2 onions, diced

• 2 red peppers (any color), diced

• 10 cloves garlic, minced

• 3 pounds beef (Flap Meat or your choice), cut into strips or cubes

• 2 tablespoons dried oregano

• 2 tablespoons paprika

• 2 tablespoons cumin

• 3 tablespoons chili powder

• 2 (28-ounce) cans crushed canned tomatoes

• 16 ounces beef bone broth

• ¼ cup dark molasses

• 1 can adobo chipotle chiles in sauce, diced (start with a quarter to half can and adjust to taste)

• 3 cinnamon sticks

• Salt to taste

  
  

Toppings:

• Splash red wine vinegar (to taste per bowl)

• Grated queso fresco (for garnish)

• Fresh cilantro (for garnish)

• Lime wedges (for garnish)

Directions:

1. Prep base: Heat a heavy-bottomed pot, Dutch oven, or slow cooker over medium heat. Coat the bottom with olive oil and add diced onions and peppers. Let them cook until soft and fragrant.

2. Brown the beef: Add the beef to the pot and cook until browned, stirring occasionally to ensure even cooking.

3. Season: Sprinkle in the oregano, paprika, cumin, and chili powder. Stir everything together to coat the beef and vegetables with the spices.

4. Add liquids: Pour in the crushed tomatoes, beef bone broth, and dark molasses. Add the chipotle chilies and cinnamon sticks, then stir well. Start with a small amount of chipotle and add more later if you want extra heat.

5. Simmer: Let the chili simmer for about 2 hours, stirring occasionally to prevent sticking. If using a slow cooker, ensure the beef is tender before tasting and adjusting the seasonings. Add salt and more chipotle if desired.

Serve:Ladle the chili into a River and Bees bread bowl and top with:

• A splash of red wine vinegar to taste

• Grated queso fresco

• Fresh cilantro

• Lime wedges

Enjoy the warmth and comfort of this Winter Beef Chili—it’s the perfect dish for chilly nights and cozy moments.