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Prep Time: 15 min
Cook Time: 2 hour(s)
Number of Servings: 6
Brief Description
Chunks of chuck roast fill this hearty chili.
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
Directions:
1. Trim fat from beef and cut into 1/2-inch pieces. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, heat oil over medium-high heat. Brown beef in the hot oil, about one-third at a time. (Add more oil during cooking, if necessary). Remove beef from Dutch oven and set aside.
2. Add chopped onions to Dutch oven; cook over medium-high heat for about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
3. Stir in browned beef, beef broth, water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat.
4. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.
Brief Description
Chunks of chuck roast fill this hearty chili.
Main Ingredient:
chuck roast
Category: Soups
Cuisine: Southwestern
Prep Time: 15 min
Cook Time: 2 hour(s)
Source
MixingBowl
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