Southwest Chili
20 minutes
Prep Time
1 hour
30 minutes Cook Time
30 minutes Cook Time
8
Servings
Flavors from the southwest including corn, black beans and jalapeno for a spicy beef chili. Set out garnishes for a chili bar to enjoy at a tailgate or your game day at home!
Ingredients
- 3 pounds beef chuck roast, cubed into 1-2 inch pieces
- 3 tablespoons olive oil, or vegetable oil
- 4 garlic cloves, minced
- 1 medium yellow onion, to large, diced
- 1 red bell pepper, diced
- 2 cups fresh corn, or use canned
- 1 (15 ounce) can black beans, drained and rinsed
- 1 jalapeno pepper, seeded and minced
- 2 cups chicken broth, or beef
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 28 oz, lightly crushed by hand
- 2 tablespoons cumin
- 3 tablespoons ancho chili powder
- 2 tablespoons dried oregano, Mexican variety if you have on hand
- 1 tablespoon paprika
- salt and freshly ground black pepper
- Garnish
- avocado
- chopped fresh cilantro
- lime wedge
- sliced radishes
- Flour or corn tortillas
Instructions
Step one
Add oil to a large pot or Dutch oven and preheat over medium heat.
Step two
Season cubed beef with salt and pepper. Sear beef until browned on all sides. Remove from the pan and set aside.
Step three
To the pan add onion, garlic and bell pepper; cook for 5 minutes, scraping up brown bits from the bottom of the pot. Add meat back to the pot and add remaining ingredients. Bring the mixture to a boil and reduce heat and simmer for 1 1/2 hours or until meat is fork tender.
Step four
Set out garnishes for topping.
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