Chili with Chuck

  • Preparation Time
    Prep:
    30 min.
  • Cooking Time
    Cook:
    1 hr. 20 min.
  • Serves
    Serves:
    6-8

Recipe tags: beef base, easy difficulty, main, beef, stew

Ingredients

Quantity Ingredient
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)

Directions

  • 1

    In a soup pot, heat oil over medium-high heat. Add beef pieces, cook for about 20-25 minutes, stirring occasionally.

  • 2

    Add onion and garlic, cook and stir until the onion is tender and the beef is nicely browned, about 8-10 minutes.

  • 3

    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.

  • 4

    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.