CHUNKY GROUND BEEF CHILI RECIPE RECIPES

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CHUNKY BEEF CHILI RECIPE | MYRECIPES



Chunky Beef Chili Recipe | MyRecipes image

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

Provided by MyRecipes

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield Makes 9 cups

Number Of Ingredients 15

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
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Steps:

  • 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.

CHUNKY BEEF CHILI RECIPE | SOUTHERN LIVING



Chunky Beef Chili Recipe | Southern Living image

Warm up chilly winter days with a hearty bowl of beef chili. This savory recipe is easy enough to tackle on busy weeknights and comes together quickly, requiring just 30 minutes of hands-on prep time. To make this one-pot meal, add all the ingredients to a Dutch oven, and cook for 1 hour and 45 minutes. With a mixture of boneless chuck roast stew meat and fresh ground spices, this thick chili recipe makes a batch big enough to feed a hungry crowd. Fix it for a Saturday tailgate or for a comforting Sunday supper. Set out toppings like crushed tortilla chips, sour cream, shredded cheese, and chopped onions so diners can customize their bowls. Round out the meal with slices of toasty homemade cornbread.

Provided by Southern Living

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield Makes 9 cups

Number Of Ingredients 15

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

Steps:

  • 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.

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