HOMEMADE CHILI WITH BEEF CHUNKS 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.

BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...



Best Classic Homemade Beef Stew | Easy Beef Stew Recipe ... image

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

1/3 cup all-purpose flour (, use gluten free flour as needed)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1-1/2 - 2 pounds beef chuck roast (or beef stew meat, cut into 1 inch chunks)
cooking oil (divided)
1 medium onion (diced into large chunks)
4 cloves garlic (minced)
1-2 tablespoons red wine (or balsamic vinegar)
6 tablespoons tomato paste
3 medium Yukon potatoes (peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on))
1 medium sweet potato (peeled and chopped into 1 inch chunks (leave out if desired))
2 medium carrots (peeled and chopped)
2 stalks celery (chopped)
1/2 star anise (, optional but adds SO much flavor - found in the International section or spice aisle)
1-2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
1 bay leaf
4 cups beef broth (homemade or low sodium)
water (only as needed to cover the vegetables)
2 teaspoons cornstarch + 3 teaspoons water to create a slurry - to thicken the stew if needed
2 tablespoons chopped fresh parsley (for garnish)
salt and pepper to taste

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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