Name: Chunky Cowboy Chili
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 14 serving(s)
Ingredients: 2 tablespoons canola oil, divided; 4 lbs boneless chuck roast, cut into 1/2-inch pieces; 1 large onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; 2 teaspoons chili powder; 1/4 teaspoon ground cumin; 2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained; 2 (8 ounce) cans tomato sauce; 1 (16 ounce) can red beans; 1 (15 ounce) can whole kernel corn, drained; 1 (12 ounce) bottle dark beer (Michelob AmberBock)

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Recipe by ratherbeswimmin

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Christmas with Southern Living, 2010; best to make 1 day ahead, as flavor is better the 2nd day.

Ready In:: 2hrs 30mins
Serves:
Units:

Nutrition Information

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ingredients

2 tablespoons canola oil, divided
4 lbs boneless chuck roast, cut into 1/2-inch pieces
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons chili powder
¹⁄₄ teaspoon ground cumin
2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
2 (8 ounce) cans tomato sauce
1 (16 ounce) can red beans
1 (15 ounce) can whole kernel corn, drained
1 (12 ounce) bottle dark beer (Michelob AmberBock)

directions

Heat 1 T oil in a large pot over med-high heat.
Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
Remove beef from pan, and keep warm.
Repeat procedure with remaining half of beef.
Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
Return beef and accumulated juices to pan.
Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

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RECIPE MADE WITH LOVE BY

@ratherbeswimmin

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@ratherbeswimmin

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"Christmas with Southern Living, 2010; best to make 1 day ahead, as flavor is better the 2nd day."

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review by Michele T.

1/24/2018

I've made it more than once. It's fantastic! I cook it in the crock pot and it's great. Took it to a church soup-supper night and it was the first soup to run out.
creation by ratherbeswimmin

10/18/2011

Christmas with Southern Living, 2010; best to make 1 day ahead, as flavor is better the 2nd day.