A.J's 500-Mile Chili

This is a no-bean, all-meat chili built on three pounds of cubed stewing beef and a full pound of chorizo. The chorizo does double duty here, adding both fat for richness and a smoky, paprika-laced flavor that seeps into the whole pot.

Jalapenos and cayenne bring layered heat. The jalapenos give you that fresh, green burn while the cayenne and chili powder deliver a deeper, slower warmth that builds over the two-hour simmer. A can of Mexican beer loosens the tomato sauce and adds a slightly bitter, yeasty backbone that rounds everything out.

Two hours uncovered is where the magic happens. The liquid reduces, the beef gets fork-tender, and the sauce thickens into something that coats the back of a spoon.

Pro Tips

• Cut your stewing beef into smaller cubes than you think you need. They shrink during the long simmer, and big chunks won’t break down enough in two hours.
• Add the cayenne and chili powder while the meat is still browning. Blooming spices in hot fat unlocks way more flavor than stirring them into liquid.
• Stir often during the uncovered simmer. The thick tomato base can scorch on the bottom if you walk away too long.
• This chili is better the next day. If you can make it ahead and reheat, the flavors meld and deepen overnight.

Variations

• Add a tablespoon of cumin and a square of dark chocolate in the last 30 minutes for a deeper, more complex flavor.
• Use ground beef instead of cubed for a more traditional texture, though you’ll lose that chunky, stew-like bite.