Hearty Beef Chili
15 minutes
Prep Time
2 hours
40 minutes Cook Time
40 minutes Cook Time
8
Servings
This is a hearty, Texas style chili without beans! Big chunks of chuck roast with a bit of heat from jalapeno and chipotle chilies for a satisfying bowl to make any chili lover smile! Serve with a side of corn bread and your favorite chili fixings!
Ingredients
- 4 pounds boneless chuck roast, trimmed and cut into 1 inch chunks
- 2 onions, diced
- 1 green bell pepper, seeded and diced
- 5 garlic cloves, minced
- 3 tablespoons vegetable oil
- 1 jalapeno pepper, minced, can remove seeds and membrane for less heat
- 2 tablespoons ground cumin
- 3 tablespoons chili powder
- tablespoon chipotle pepper in adobo sauce, minced
- 2 cups white corn, if using canned corn, drain
1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes 14.5 oz
1 (6 ounce) can Tuttorosso® Tomato Paste 6 oz
- 1 beer, variety is your choice, we used a pale Mexican beer
- Salt and black pepper to taste
- Garnish
- Green onions sliced
- Chopped fresh cilantro
- jalapeno peppers, sliced
- cheddar cheese, grated
Instructions
Step one
In a large Dutch Oven heat vegetable oil over medium heat. Season the cubed meat with salt and pepper. Brown the meat in small batches for about 10 minutes, making sure all sides are browned and careful not to over crowd your pan. Set browned meat aside.
Step two
Add to the pot onions, garlic, bell pepper and jalapeno, cook for 8 minutes. Add cumin, chili powder, chipotle pepper and stir. Cook for 5 minutes.
Step three
Add browned meat back to the pot with the onion mixture. Add corn, crushed tomatoes, petite diced tomatoes, tomato paste and beer. Season with salt and pepper. Bring to a boil and cover.
Step four
Reduce heat and simmer for 2 hours, stirring occasionally while simmering.
Step five
Serve with garnishes and lime wedges.
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