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This is an excellent chili. If you like beans, add 1 can drained kidney beans 10 minutes before the end of cooking time. But most true chilies do not have them.

Ancho chili powder is not too hot and has chocolatey undertones.

Servings: 4


2 pounds beef stewing meat

2 tablespoons vegetable oil

Salt and freshly ground pepper

2 cups chopped onions

1 tablespoon chopped garlic

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 cup ancho chili powder (or regular chili powder)

1/4 teaspoon cayenne, optional

1 796-millilitre can tomatoes, drained and chopped

2 cups beef or chicken stock

2 tablespoons chopped parsley


Cut meat into ¼-to-½-inch pieces. It can be a lot of work if you do it yourself, so ask the butcher to coarsely grind it for you. It'll make the difference between a good chili and a great one.

Heat oil in a large sauté pan over medium-high heat. Season beef with salt and pepper and, working in batches, fry beef on all sides for 4 minutes total or until it is a rich brown colour. Remove meat and reduce heat to medium-low.

Add onions and sauté for 4 minutes or until softened. Add garlic and sauté 1 minute longer. Add oregano, cumin, chili powder and cayenne and stir to coat onions and release the flavour. Add tomatoes and chicken stock and stir to incorporate any browned bits of meat and spices on the bottom of the pan.

Bring to boil and return meat to pan. Cover pot, turn heat to low and simmer for 1 hour or until meat is tender. Season with salt and pepper to taste. Sprinkle with parsley just before serving.

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