Perini Ranch Steakhouse Chili
Savor the bold, Texan-inspired flavors of Perini Ranch Steakhouse Chili, a hearty dish that's perfect for chili lovers seeking a delicious twist. Made with tender, slow-simmered beef chuck roast, this chili is packed with smoky chipotle peppers, robust chili powder, and a splash of dark beer for depth and richness. A medley of kidney and pinto beans adds texture, while a combination of smoked paprika, cumin, and oregano creates layers of irresistible flavor. Simmered to perfection in a Dutch oven, this crowd-pleaser is perfect for cozy nights or game-day gatherings. Serve it hot, topped with fresh cilantro, shredded cheddar cheese, and creamy sour cream, and pair it with cornbread or tortilla chips for an unforgettable meal. Perfect for fans of hearty beef chili, this recipe is a true Texan classic that delivers big flavor with every bite!
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast
- 1 tablespoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 chipotle peppers in adobo sauce, chopped
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 cup dark beer
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Begin by trimming excess fat from the beef chuck roast and cut it into 1-inch cubes. Season the meat with kosher salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the diced onion. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chili powder, ground cumin, dried oregano, and smoked paprika. Toast the spices for 30 seconds to release their flavors.
Add the chipotle peppers, crushed tomatoes, beef broth, and dark beer to the pot. Stir to combine.
Return the seared beef to the pot, ensuring the meat is submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
After the beef is tender, add the kidney beans and pinto beans. Simmer uncovered for an additional 20-30 minutes to let the flavors meld and the chili thicken.
Taste and adjust seasoning if necessary, adding more salt, pepper, or spices as desired.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if using. Pair with cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
5054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.6 g | 410% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1030 mg | 344% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 39.2 g | ||
| Protein | 302.2 g | 604% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1625 mg | 125% | |
| Iron | 61.5 mg | 342% | |
| Potassium | 8613 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
