Total Time
5hrs
Prep 2 hrs
Cook 3 hrs

I found this recipe several years ago at the service meat counter in our local supermarket and tweeked it a little. I also call it 'Really Good Chili That's a Whole Lotta Work' but my guys love it so what can I do? It can be 1/2 diced beef and 1/2 ground beef but we like it all diced. It's pretty mild so add more chili powder and chopped chilis if you like it hot. I also use trimmed stew beef instead of a roast, costs a bit more but its quicker to cut up. Prep time includes browning the beef and onions. It's good left over also.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over high heat; add the beef in small batches and brown till no longer pink, 3-5 minutes per batch; set beef aside after browning.
  2. Reduce the heat to medium, add the onions and garlic to the pan; cook for 3-5 minutes or till translucent.
  3. Return the beef to the pan and stir in the cumin, oregano, sugar, salt, and tomatoes.
  4. Cover and bring to a boil; reduce heat and simmer for 2 hours.
  5. Add the chilies and beans. Cook an additional hour.
Most Helpful

5 5

Delicious!! We really enjoyed this mildly spicy, flavorful chili. It goes together quickly and easily with ingredients I usually have on hand. I used 2 lbs. stew meat and only 2 onions because the ones I used were very large. I added some black pepper, and used 2 cans of chopped green chiles. I served this with cornbread, and topped the chili with chopped red onion, chopped tomato, sour cream and sharp cheddar cheese. Thank you for sharing this wonderful recipe...it is definitely a keeper! *Made for 2010 Spring PAC*

Found it yesterday and its almost on the stove. I needed something to make with the bottom round and this sounded good.