Hearty Beef Chili

prep time

15 minutes

cook time

2 hours 40 minutes

servings

8
This is a hearty, Texas style chili without beans!  Big chunks of chuck roast with a bit of heat from jalapeno and chipotle chilies for a satisfying bowl to make any chili lover smile!  Serve with a side of corn bread and your favorite chili fixings!

ingredients

4 pounds boneless chuck roast, trimmed and cut into 1 inch chunks
2 onions, diced
1 green bell pepper, seeded and diced
5 garlic cloves, minced
3 tablespoons vegetable oil
1 jalapeno pepper, minced, can remove seeds and membrane for less heat
2 tablespoons ground cumin
3 tablespoons chili powder
tablespoon chipotle pepper in adobo sauce, minced
2 cups white corn, if using canned corn, drain
1 (35 ounce) can Tuttorosso® Crushed Tomatoes chunky style with basil
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
1 (6 ounce) can Tuttorosso® Tomato Paste
1 beer, variety is your choice, we used a pale Mexican beer
Salt and black pepper to taste
Garnish
Green onions sliced
Chopped fresh cilantro
jalapeno peppers, sliced
cheddar cheese, grated

instructions

  • In a large Dutch Oven heat vegetable oil over medium heat.  Season the cubed meat with salt and pepper.  Brown the meat in small batches for about 10 minutes, making sure all sides are browned and careful not to over crowd your pan.  Set browned meat aside.
  • Add to the pot onions, garlic, bell pepper and jalapeno, cook for 8 minutes.  Add cumin, chili powder, chipotle pepper and stir.  Cook for 5 minutes.
  • Add browned meat back to the pot with the onion mixture.  Add corn, crushed tomatoes, petite diced tomatoes, tomato paste and beer.  Season with salt and pepper.  Bring to a boil and cover.
  • Reduce heat and simmer for 2 hours, stirring occasionally while simmering.
  • Serve with garnishes and lime wedges.
Can easily be made in your pressure cooker.  Brown meat as directed above on Saute setting.  Then cook onions, garlic, green pepper and jalapeno for 8 minutes.  Add seasonings, stir and add beef and remaining ingredients except corn.  Cover with lid and set to Chili for 45 to 50 minutes.  When time is up, let sit for 15-19 minutes to naturally release pressure, then quick release for any remaining pressure.  Add corn and cook for 5-10 minutes.

nutrition

  • Calories:
    470
    |
  • Fats:
    14.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    135
    mg
    |
  • Sodium:
    1440
    mg
    |
  • Carbohydrate:
    33
    g
    |
  • Fiber:
    6
    g
    |
  • Protein:
    50
    g
    |
  • Vitamin A:
    40
    %
    |
  • Vitamin C:
    120
    %
    |
  • Calcium:
    8
    %
    |
  • Iron:
    35
    %

  • Hearty Beef Chili Tuttorosso Tomatoes
  • Hearty Beef Chili Tuttorosso Tomatoes

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