Award-Winning Chuck Wagon Chili Recipe

5 1 1
Award-Winning Chuck Wagon Chili Recipe
Award-Winning Chuck Wagon Chili Recipe photo by Taste of Home
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Award-Winning Chuck Wagon Chili Recipe

Read Reviews
5 1 1
Publisher Photo
For an extra-spicy kick, double the chili powder, but make sure you've got a cool drink close by! —Eugene Jarzab Jr., Phoenix, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 80 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 80 min.

Ingredients

  • 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
  • 1 pound pork stew meat, cut into 1/2-inch cubes
  • 1/3 cup chili powder, divided
  • 4 tablespoons canola oil, divided
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chopped canned green chilies
  • 1 carton (32 ounces) beef broth
  • 3/4 cup beer
  • 3/4 cup tomato sauce
  • 2 tablespoons grated dark chocolate
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

Directions

Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.
Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender. Yield: 6 servings.
Originally published as Award-Winning Chuck Wagon Chili in Taste of Home

Nutritional Facts

1 cup: 637 calories, 38g fat (11g saturated fat), 179mg cholesterol, 1285mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 57g protein.

  • 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
  • 1 pound pork stew meat, cut into 1/2-inch cubes
  • 1/3 cup chili powder, divided
  • 4 tablespoons canola oil, divided
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chopped canned green chilies
  • 1 carton (32 ounces) beef broth
  • 3/4 cup beer
  • 3/4 cup tomato sauce
  • 2 tablespoons grated dark chocolate
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  1. Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.
  2. Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender. Yield: 6 servings.
Originally published as Award-Winning Chuck Wagon Chili in Taste of Home

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MY REVIEW
Niptuck User ID: 6620962 211779
Reviewed Oct. 10, 2012

"Have prepared this chili several times. The chocolate adds a rich colour to the sauce. Excellent tasting chili!"

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