This won a Super Bowl Party chili cook-off. Never made it before but oh, what a flavor punch! There was no need for Tabasco or pepper sauce. We enjoy sour cream, diced onion, sharp cheddar cheese and blue corn chips as toppings. And, the corn bread was the perfect accompaniment as well~
Chunky Beef Chili
More From Southern Living
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note