Chili is one of those recipes that can be made so many different ways. This double beef version is one of my favorite ways to make chili, not only because of how delicious it is, but it really combines a little bit of a lot of my memories.
My mother is the first person that taught me how to make chili. It was a pretty basic, non-spicy recipe with ground beef, and she used a crock pot. She would cook this chili low and slow while we were all at school, and then serve it to us for dinner with some tortilla chips and cheese.
I went to college in Indiana, where I was introduced to spicier chilis that were served with fun toppings like cornbread and jalapeños. I went to a Big 10 school, and with all of the tailgates that I went to…I definitely tried lots of chilis in college.
Once I moved out for the first time, (and had to start feeding myself), I started practicing the way that my mom made chili. My roommate, Danni, who was from California, also had a couple of chili recipes from her parents. It was Danni that introduced me to using bacon fat to start cooking the onions and garlic. Complete game changer!
Around 2011, I moved to Hoboken, and really started to get into cooking. I was buying better beef, experimenting with new spices, and finally got a big dutch oven. After a few years of making many different chili recipes, I came up with this double beef chili.
Double beef chili gives you the best of two different chilis. You have the ground beef that makes the sauce extra meaty. Then, there’s the cubed beef that you can really bite into. The texture is amazing and heat is just right. I hope you enjoy!
- 2 T bacon fat*
- 1 medium onion chopped
- 1/2 head of garlic minced
- 1 lb beef chuck cubed
- 1 lb ground beef
- 1 T chili powder
- 1/4 t cumin
- 1/2 t coriander
- 1/2 t paprika
- 2 t cayenne pepper
- 1 c red wine
- 2 T tomato paste
- 1 28 oz can of diced tomatoes
- 1 15.5 oz can of kidney beans drained
- 1 6.4 oz jar pimentos drained and chopped
- 1 1/2 c beef broth plus extra if needed
- 1/8 c sugar if needed
- *If you don’t have any bacon fat, you can substitute with 2 tablespoons of extra virgin olive oil.
- pickled jalapeños
- shredded cheese
- shredded lettuce
- sour cream
- tortilla chips
- corn bread
Heat the bacon fat in a large soup pot over medium high heat. Add onion and garlic to the pot and cook until softened, about 3 minutes.
Add the cubed beef chuck to the pan. Season with salt and pepper. When one side of the beef has browned, add the ground beef. Season with salt and pepper again. Add chili powder, cumin, coriander, paprika, and cayenne pepper. Cook the beef until it is ALMOST done browning.
Pour in the red wine. With a wooden spoon, scrape the bottom of the pot to release all of the brown bits. Bring the wine to a boil and cook until the smell of alcohol has worn off.
Stir in tomato paste. Add diced tomatoes, kidney beans, and pimentos. Cook for 1 minute.
Pour in beef broth and stir. Bring the chili to a simmer. Lower heat to low and cook for 30 minutes.
Taste the chili and add sugar if needed.
Follow directions through stirring in tomato paste. Once everything is combined, transfer to your slow cooker. Add in the rest of the ingredients, except the sugar. Cook on low for 6-8 hours, or high for 2 hours.