Chunky Beef Chili

"This is from Art Smith's cookbook, "Kitchenlife." Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags."
 
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Ready In:
3hrs 45mins
Ingredients:
16
Serves:
10-12
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ingredients

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directions

  • Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
  • Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
  • Add garlic to pot and cook veggies one minute more.
  • Sprinkle veggies with chili powder, cumin and oregeno. Stir weel.
  • Return beef and any juices to pot. Stir in tomatoes with their juice, broth and beer.
  • Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
  • Remove from heat and let cool a few minutes. Skim off surface fat. Stir in cooked beans, if desired.
  • Remove one cup of chili liquid and mix well with cornmeal. Stir the cornmeal paste into pot along with chocolate. Cook until thickens slightly, about 5 more minutes.
  • Serve with sour cream, shredded cheddar and chopped green onions, if desired.

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Reviews

  1. I used this for the base of my chili, only I added a small caln of tomatoe paste and some honey to take the bite out of the tomatoes. I liked the chocolate added at the end. It gave it a rich color and flavor.
     
  2. Very good chilli. My first time using chuck roast for the meat I'll never use ground beef again. I used black beans and chilli beans in mine. I also add celery to it I chopped the onions and celery very fine but otherwise it was the same recipe.
     
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