This hearty beef chili features boneless chuck roast and a medley of traditional chili seasonings. Serve with homemade cornbread for a complete meal.
Yield:
Makes 9 cups
Recipe from
Recipe Time
Prep:
25 Minutes
Cook:
1 Hour, 45 Minutes
Ingredients
4 pounds
boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons
chili powder
2
(6-ounce) cans tomato paste
1
(32-ounce) container beef broth
2
(8-ounce) cans tomato sauce
2 teaspoons
granulated garlic
1 teaspoon
salt
1 teaspoon
ground oregano
1 teaspoon
ground cumin
1 teaspoon
paprika
1 teaspoon
onion powder
1/2 teaspoon
ground black pepper
1/4 teaspoon
ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion
Preparation
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.
Note:
If you've had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place.
October 2005
