Recipe by greksgirl
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.
Top Review by Bayhill
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*
- 3 lbs boneless bottom round roast, cut into 1/2 inch cubes
- 1⁄4 cup olive oil
- 4 medium onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 (28 ounce) can crushed tomatoes
- 2 (14 ounce) cans black beans, undrained
- 1 (4 ounce) canchopped green chilies
Directions See How It's Made
- 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.
- Reduce the heat to medium, add the onions and garlic to the pan; cook for 3-5 minutes or till translucent.
- Return the beef to the pan and stir in the cumin, oregano, sugar, salt, and tomatoes.
- Cover and bring to a boil; reduce heat and simmer for 2 hours.
- Add the chilies and beans. Cook an additional hour.