Chunky Beef Chili

Recipe by Cindy Starke
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READY IN: 3hrs 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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