Chili with Chuck
1 hr. 20 min.
Recipe tags: beef base, easy difficulty, main, beef, stew
|2 Tbsp||olive oil|
|2½ lbs||premium beef chuck roast, thawed, trimmed and cut into ½-inch pieces|
|1 cup||chopped yellow onion|
|3 cloves||large garlic, peeled and minced|
|1 can||28-ounce petite diced tomatoes, undrained|
|1 can||29-ounce tomato sauce|
|¼ cup||salsa verde|
|1 Tbsp||Better Than Bouillon® Chili Base|
|1½ Tbsp||Better Than Bouillon® Roasted Beef Base (Reduced Sodium)|
|2 Tbsp||dried oregano leaves|
|2 tsp||ground cumin|
|⅛ tsp||ground cinnamon|
|1 can||15-ounce pinto beans, rinsed and drained (may substitute)|
In a soup pot, heat oil over medium-high heat. Add beef pieces, cook for about 20-25 minutes, stirring occasionally.
Add onion and garlic, cook and stir until the onion is tender and the beef is nicely browned, about 8-10 minutes.
To beef mixture in soup pot, add tomatoes, tomato sauce, salsa verde, Chili and Beef Bases, oregano, cumin and cinnamon, stir to combine. Bring chili to a boil, stirring occasionally.
Reduce heat to medium-low, cover and simmer until done, about 30 minutes, stirring occasionally. Before serving, stir in beans and heat through, about 5 minutes.
Serve with fresh baked cornbread and top chili with Cheddar cheese, sliced green onions or sour cream.