Hand-Cut Beef Chili and Beans
It is important not to overcrowd the meat when searing and browning as you will sweat the meat when there is not enough room for the moisture to cook off and searing/browning to occur; patience is key.
Serving ideas: over rice, over mac and cheese (homemade of course), over baked potatoes.
This chili stores well in the fridge for 2 to 3 days or in the freezer for several weeks or months in the proper container.
If you're in a hurry, increase heat slightly and cook 60 to 90 minutes.
Alternately, you can bake this in a casserole dish in an oven set to 325 degrees F (165 degrees C), or in a slow cooker.