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Chunky Beef Chili

This hearty beef chili features boneless chuck roast and a medley of traditional chili seasonings. Serve with homemade cornbread for a complete meal.

Southern Living OCTOBER 2005

  • Yield: Makes 9 cups
  • Cook time: 1 Hour, 45 Minutes
  • Prep time: 25 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.

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Chunky Beef Chili Recipe

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