Recipe Detail

Shelby's Chili

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  1. 1 tablespoons - canola oil
  2. 3 1/2 pounds - lean sirloin tips or ground beef
  3. 2 cups - chopped onion
  4. 1 tablespoons - minced garlic
  5. 1 teaspoons - dried oregano
  6. 2 tablespoons - ground cumin
  7. 1/4 cups - chile powder, such as ancho or chipotle to taste
  8. 1 cans - 14.5 oz. diced tomatoes undrained
  9. 1 cans - 14.5 oz. tomato sauce
  10. 1 cups - beef stock
  11. - salt
  12. - sour cream, grated cheese, chopped cilantro optional, for garnish


Heat oil in large stockpot. Brown meat over medium-high heat until no longer pink.

Stir in onions, garlic, oregano, cumin and chile powder. Cook for 10 minutes.

Add tomatoes, tomato sauce and stock. Reduce heat to low and simmer uncovered, stirring occasionally for about 1-1/2 hours. If mixture becomes too dry, add more stock or water; season to taste with salt.

At this point, skim off any fat or refrigerate overnight (giving flavors time to meld), and discard any hardened fat before reheating. Ladle into serving bowls and garnish as desired.

Serve with crackers, chips or cornbread on the side.


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