Hearty Beef Chili

Submitted by ratherbeswimmin

"Betty Crocker"

 

• Ready In: 4hrs
• Ingredients: 21
• Serves: 7

ingredients

• Chili

• 2 1⁄2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons wondra quick-mixing flour
• 2 tablespoons oil
• 4 1⁄2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 1⁄2 teaspoon crushed red pepper flakes
• 2 dried bay leaves
• 1 1⁄2 cups beef broth
• 1 (28 ounce) can muir glen organic diced tomatoes, undrained
• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 3 garlic cloves, minced
• 3 tablespoons cornmeal or 3 tablespoons masa harina
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 1/2 ounce) can chopped green chilies

• Garnish

• shredded monterey jack cheese
• sour cream
• chopped fresh cilantro
• tortilla chips

directions

1. In a large resealable plastic bag, place half of the beef and 1 tablespoon flour; seal bag and shake to coat.
2. Repeat with remaining beef and flour.
3. In a 4-quart Dutch oven, heat oil over med-high heat.
4. Cook beef in oil until brown on all sides; drain.
5. Stir in remaining chili ingredients except cornmeal, beans, and chiles.
6. Heat to boiling; decrease heat to low.
7. Cover; simmer 3 hours or until meat is tender.
8. Stir in cornmeal; cook and stir about 1 minute to thicken.
9. Add beans and chiles; cook until thoroughly heated.
10. Remove bay leaves.
11. Serve chili with garnishes.