With chunks of braised beef and pinto beans, this stew-like chili is meaty and satisfying.
Chili with Chuck
-
Prep:
15 min. -
Cook:
2 hrs. 15 min. -
Serves:
4 to 6
Recipes
Recipe tags: beef base, moderate difficulty, main, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | canola oil (approx.), divided |
| 2½ lbs | beef chuck roast, cut into 1/2-inch cubes |
| 1 | onion, diced |
| 4 cloves | garlic, minced |
| 2 tbsp | chili powder |
| 1 tbsp | ground cumin |
| 1 tsp | dried oregano leaves |
| 1 | pinch ground cinnamon |
| 1 can (28oz) | diced tomates with juice |
| 1 can (14oz) | tomato sauce |
| 1 cup | salsa verde |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 cans (15oz each) | pinto beans, drained and rinsed |
Directions
-
1
In Dutch oven or large saucepan set over medium-high heat, heat 2 tbsp oil. In batches to avoid overcrowding, cook beef cubes for 4 to 6 minutes or until browned all over, adding remaining oil as needed. Transfer to plate.
-
2
Reduce heat to medium. Add onion and garlic. Cook for 3 to 5 minutes or until starting to soften. Stir in chili powder, cumin, oregano and cinnamon. Cook for 1 minute. Add diced tomatoes, tomato sauce, salsa verde and Roasted Beef Base; bring to a boil, stirring occasionally. Return beef to pan.
-
3
Cover and reduce heat to medium-low. Cook, stirring occasionally, for 1 1/2 hours. Stir in pinto beans. Cook, covered for 20 to 30 minutes or until chili is thick and meat is fork-tender.
Tips: If desired, substitute chili powder with Better Than Bouillon® Chili Base: add 1 tbsp chili base and reduce Better Than Bouillon® Beef Base to 4 tsp. To host a festive chili bar, serve chili with lots of toppings for garnishing, such as shredded Cheddar cheese, sour cream, chopped green onions, bacon bits, fresh cilantro and pickled jalapeño slices. Serve with toasted garlic bread.