Beef Chili with Collard Greens

15 minutes Prep Time
3 hours Cook Time
9 Servings

This Texas-style chili uses our award-winning Whole Peeled Tomatoes. A rich, no-bean chili with a secret ingredient that adds deep flavor. Collard greens in chili? It’s a delicious way to add vegetables to a familiar dish your family loves.

Ingredients

  • 2 lbs stew meat
  • 2 tablespoons garlic, chopped
  • 1 small sweet onion, diced
  • 1 leek, diced to 1/4 inch dice
  • 10 ounces brewed coffee

  • 2 cans Redpack Whole Peeled Plum Tomatoes 28 oz, hand crushed

  • 1 bunch collard greens, or greens of choice, roughly chopped (optional)
  • 10 ounces beef stock
  • 1 1/4 teaspoon dried sage
  • 1 teaspoon paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • Kosher salt and freshly ground black pepper to taste

Instructions

Step one

In a large heavy-bottomed pot or dutch oven, heat olive oil over medium heat. Season stew meat with salt and pepper, brown on all sides and remove to a plate and set aside.

Step two

To the pot add the garlic, leek, and onion to the skillet and cook until soft; about 3-5 minutes. De-glaze the pan with the brewed coffee. Add remaining ingredients to the pot and return beef back to the pot with any accumulated juices on the plate. Bring to a boil and reduce heat to simmer for 3 hours on low. Watching to make sure there is plenty of liquid, add beef stock if needed. Taste for salt and pepper and adjust as needed.

Step three

Serve chili with garnishes such as cilantro, chopped onion, shredded cheese, avocado or sour cream.

Related Recipes

Discover All Recipes