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Recipe : Entry # 7734
Harold Batchelor
(334) 222-8355
Recipe Title
Chunky Beef Chili
Recipe Theme
January: Chili
Main Dishes
Covington EC
4 lbs. boneless chuck roast cut into ½ inch pieces
2 T chili powder
2 6-ounce cans tomato paste
32 ounces beef broth
2 8-ounce cans tomato sauce
2 tsp. granulated garlic
1 tsp. salt
1 tsp oregano
1 tsp. ground cumin
1 tsp. paprika
1 tsp. onion powder
½ tsp. black pepper
¼ tsp. red pepper
Brown meat in Dutch oven over medium-high heat. Remove meat but leave drippings in the pot. Add chili powder and cook, stirring constantly for two minutes. Stir in tomato paste and cook five minutes. Return beef to the pot. Stir in broth and next nine ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally 1.5 hours or until beef is tender. Serve with desired garnishes like crushed tortilla chips, sour cream, shredded cheese and chopped onion.