Chunky Beef Chili

Yield

3 quarts (10 to 12 servings)

Ingredients

1/2 cup all-purpose flour
1 1/2 teaspoons each dried thyme and rosemary, crushed
1 1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound ground beef
1 (14.5 ounce) can beef broth
1 large onion, finely chopped
1/2 cup chopped green pepper
1 garlic clove, minced
1 (4 ounce) can chopped green chilies
1 to 2 jalapeno peppers, seeded and minced
2 (16 ounce) cans chili beans, undrained
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can white or red kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon each pepper, white pepper and cayenne pepper
3 to 4 drops hot pepper sauce
shredded cheddar cheese, optional

Directions

In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain.

Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.

Nutritional Information

1 serving (1 cup) equals 264 calories, 7 g fat (2 g saturated fat), 45 mg cholesterol, 455 mg sodium, 30 g carbohydrate, 8 g fiber, 22 g protein.

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