Chunky Cowboy Chili

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)

(1)

Recipe by ratherbeswimmin

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

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READY IN: 2hrs 30mins

SERVES: 14

UNITS: US

INGREDIENTS

Nutrition

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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