Hearty Beef Chili

Big chunks of beef create a hearty chili slowly simmered for the best mix of flavors.


7 servings

Chili Ingredients

2 1/2 pound beef stew meat, cut into 1-inch cubes
2 tablespoons Gold Medal® Wondra® quick-mixing flour
2 tablespoons oil
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups beef-flavored broth (from 32-ounce carton)
1 (28 ounce) can diced tomatoes, undrained
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 (15 ounce) can black beans, drained, rinsed
1 (4.5 ounce) can Old El Paso® chopped green chiles

Garnish Ingredients, if desired

shredded Monterey Jack cheese
sour cream
chopped fresh cilantro
tortilla chips


In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.

Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.

Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 3 hours

Additional Information

If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings.

Nutritional Information

1 Serving (1 Serving): Calories 440; (Calories from Fat 200), Total Fat 22 g (Saturated Fat 7 g, Trans Fat 1 g), Cholesterol 90 mg; Sodium 1170 mg; Total Carbohydrate 25 g (Dietary Fiber 7 g, Sugars 4 g), Protein 36 g; Exchanges: 1 1/2 Starch; 1 Vegetable; 4 Lean Meat; 2 Fat; Carbohydrate Choices: 1 1/2

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