Ingredients

• 2 pound beef chuck, cut into 3/4-inch cubes
• 2 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 garlic, minced
• 2 ounce kidney beans, drained and rinsed
• 1 ounce crushed tomatoes
• 1 ounce tomato sauce
• 1 cup beef broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 tablespoon tomato paste
• 0.5 cup sour cream
• 0.5 cup cheddar cheese, shredded
• 0.25 bunch green onions, chopped

Steps

1. Pat the beef chuck cubes dry with paper towels and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Working in two batches to avoid overcrowding, add the beef cubes and sear for 4 minutes per batch, stirring occasionally until browned on all sides. Transfer browned beef to a plate.
4. Add the diced onion to the pot and sauté for 3 minutes, stirring occasionally until softened and fragrant.
5. Add the minced garlic and tomato paste to the pot and cook for 1 minute, stirring constantly to combine with the onions.
6. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using), cooking for 1 minute to bloom the spices.
7. Return the seared beef to the pot along with the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine all ingredients.
8. Bring the chili to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally.
9. Add the drained and rinsed kidney beans to the pot and stir to incorporate.
10. Continue simmering for an additional 20 minutes, stirring occasionally, until the beef is very tender and the flavors have melded.
11. Taste the chili and adjust seasoning with additional salt, pepper, or spices as desired.
12. Ladle the chili into bowls and serve hot with toppings of sour cream, shredded cheddar cheese, and chopped green onions on the side.