You guys. This chili is fantastic. Sadly though, I can't take any credit for it. Nope, not a bit. Because the secret ingredient is what makes it: Matty's BBQ Sauce. I'll never make chili without it again.
What you need
2 tablespoons oil
3 pounds beef chuck, cut into 1 1/2 inch cubes
coarse salt and fresh ground pepper
2 onions, chopped
1 red bell pepper, chopped
2 minced cloves garlic or 1 tablespoon Tessemae’s Roasted Chopped Garlic
2 tablespoons chili powder
1 bottle (10 ounces) Tessemae’s Matty’s BBQ Sauce
1 can (14.5 ounces) diced tomatoes
1 tablespoon fresh lime juice
Tessemae’s Hot Sauce, cilantro, avocado, or Greek yogurt, for serving (optional)
What to do
Heat the oil in a large heavy pot over medium-high. Season the beef with salt and pepper and sear in batches, until browned. Transfer the beef to a plate after each batch.
Add the onions and bell pepper to the pot. Cook until slightly softened, about 3 minutes. Stir in the garlic and chili powder and cook until fragrant, about 2 minutes. Add the beef and all juices back into the pot.
Stir in the Matty’s BBQ Sauce, tomatoes, and 2 cups water. Bring to a boil, then reduce to a simmer. Cook partially covered, stirring occasionally, until the beef is tender, about 2 hours. If needed, stir in a little more water during cooking. Before serving, adjust the seasoning with salt and pepper and stir in lime juice. Serve with Tessemae’s hot sauce and your other favorite chili toppings.