Chunky Chili Recipe
Chunky Chili Recipe photo by Taste of Home
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I love to cook and bake, especially for the holidays when our children and grandchildren are here! For years, I helped my husband farm while holding down a job in town. Then he became an insurance agent and I helped him again. We still have the farm, but now I have more time to do other things I enjoy.
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES: 6 servings


  • 1-1/2 pounds lean beef chuck roast or top round steak, cut into bite-size pieces
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • Crusty round French rolls, optional

Nutritional Facts

1 cup: 361 calories, 17g fat (0 saturated fat), 66mg cholesterol, 663mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.


  1. In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Stir in beans during the last 30 minutes of cooking.
  2. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center. Yield: 6 servings.
Originally published as Chunky Chili in Country Extra January 1993, p47

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