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Prep Time: 25 Minutes Cook Time: 105 Minutes |
Ready In: 130 Minutes Servings: 1 |
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This hearty beef chili features boneless chuck roast and a medley of traditional chili seasonings. Serve with homemade cornbread for a complete meal. 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 |
Directions:
1. 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.
2. 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.
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