Soups & Stewscookiesandcups5.0
Chili Recipe
The BEST chili recipe ever! This recipe took years to develop, playing around with methods and ingredients. I think you're going to love it!
👥 10 Servings⏱️ Prep & Cook: 495227h 12m⏳ Prep: 30 min🔥 Cook: 495226h 42m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
📝 Preparation Steps
1
Season the chuck roast with salt and pepper.
2
Heat 2 tablespoons of olive oil in a large (7- quart) Dutch oven or stock pot over medium-high heat.
3
Add the chuck roast in batches, browning on each side. Transfer to a plate and repeat with all meat.
4
Reduce the heat to medium and heat the remaining 2- tablespoons of olive oil. Add in the onions and bell pepper and cook for ⏱️ 3-4 minutes, until softened.
large onion, diced1
5
Add in the garlic and cook for an additional minute, stirring frequently.
garlic, minced4 clovesgarlic powder2 teaspoons
6
Add in the tomato paste and 2 cups of beef broth and stir to combine, scraping up the brown bits.
tomato paste1 (4- ounce) can
7
Add the meat back to the pan, add in the crushed tomatoes, cumin, garlic powder, oregano, smoked paprika, paprika, and cayenne pepper. Stir to combine.
crushed tomatoes1 (28- ounces)cumin1 tablespoongarlic, minced4 clovesgarlic powder2 teaspoonsoregano1 tablespoonsmoked paprika2 teaspoonspaprika2 teaspoonscayenne pepper1 teaspoon
8
Bring the mixture to a boil and reduce heat to low. Simmer for 2 1/⏱️ 2 -3 hours stirring occasionally, or until the meat is tender. Add in more beef broth if chili is getting too thick.
9
When the meat is tender, shred using a fork. Add in the beans and corn, if desired.
10
Cook for an additional ⏱️ 15 minutes. Season with more salt and pepper as desired.
Nutrition Facts
calories
377 calories
fat Content
13.2 g
fiber Content
6 g
sugar Content
9.4 g
sodium Content
713.5 mg
protein Content
42.1 g
trans Fat Content
0 g
cholesterol Content
107.2 mg
carbohydrate Content
23.9 g
saturated Fat Content
3.2 g
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