Award-Winning Chuck Wagon Chili
TOTAL TIME: Prep: 30 min. Cook: 80 min.
YIELD: 6 servings.
For an extra-spicy kick, double the chili powder in this award-winning chili recipe, but make sure you've got a cool drink close by! —Eugene Jarzab Jr., Phoenix, Arizona
Ingredients
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1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
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1 pound pork stew meat, cut into 1/2-inch cubes
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1/3 cup chili powder, divided
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4 tablespoons canola oil, divided
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1 large onion, finely chopped
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1 celery rib, finely chopped
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3 garlic cloves, minced
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1 tablespoon chopped canned green chiles
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1 carton (32 ounces) beef broth
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3/4 cup beer
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3/4 cup tomato sauce
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2 tablespoons grated dark chocolate
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3 teaspoons ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon ground mustard
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1/2 teaspoon cayenne pepper
Directions
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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, chiles and remaining chili powder; cook 1 minute longer.
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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.
Nutrition Facts
1 cup: 637 calories, 38g fat (11g saturated fat), 179mg cholesterol, 1285mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 57g protein.
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