CHUNKY BEEF CHILI RECIPE | MYRECIPES
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
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.
BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...
Classic Homemade Beef Stew is the ultimate comforting dish on a cold day. It's so easy to make with the perfect fall-apart tender meat the entire family will love.
Provided by Kelly
Categories Main Course Soup
Total Time 95 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 24
Steps:
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
- In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
- Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
- Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
- For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 117 kcal, CarbohydrateContent 23 g, ProteinContent 5 g, FiberContent 4 g, SugarContent 3 g
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