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Beef Offcuts Chili

Serves: Makes 6 to 8 servings

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  • 2 pounds boneless beef, cut into chunks, chilled (see below for varieties)
  • 1 large yellow onion, cut into chunks
  • 1 green bell pepper, deseeded, cut into chunks
  • 1 Poblano or Anaheim chili, roasted, peeled, deseeded
  • 2 garlic cloves
  • 2 tablespoons chili powder or chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 6 ounces lager beer
  • One (28-ounce) can or box whole peeled tomatoes with juice
  • 2 cups (15-ounce can) cooked pinto beans, rinsed and drained
  • Kosher salt
  • Garnish: Shredded cheddar or Monterey jack cheese, sour cream, chopped scallions, hot sauce, chili powder, lime wedges


Grind the meat: Attach coarse grinding plate on the Metal Food Grinder attachment to the power hub of your KitchenAid® Stand Mixer. Place mixing bowl under grinder.

Toss meat and vegetable with spices. Add a few pieces to food tray then turn mixer to speed 4 and push meat down with stomper. Continue to grind remaining meat, vegetables and spices.

Make the chili: Heat a large pot over medium-high heat and add meat mixture. Season with salt. Cook, stirring occasionally, until meat is no longer pink, about 10 minutes.

Simmer the chili: Add the beer and tomatoes, using a spoon to break up tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, for at least 1 hour. If you have the time, simmer for another hour for deeper flavor. Season with more salt, if needed.

To serve: Garnish each bowl with desired toppings.

What’s left: Onion peels, pepper seeds and skin, garlic skin.

To char the poblano or Anaheim chili, broil, grill or cook chili directly over the grates of a gas stove until charred on all sides. Place in a bowl and cover with plastic wrap to steam for about 5 minutes. Skin will slip off easily. Remove the seeds before using.

  • Beef offcut varieties
  • Naval cut/beef plate
  • Liver (soak liver in cold water with a few tablespoons vinegar before using)
  • Heart
  • Charcoal steak
  • Chuck eye
  • Chuck tenders
  • Eye round
  • Flap steak
  • Blade roast
  • Bottom round
  • Teres Major/shoulder tender
  • Tri-tip
  • Rump steak
  • Cheeks
  • Oyster steak
  • Bavette steak
  • Spider steak
  • Tongue

Recipe courtesy of Scraps

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