Chunky Beef Chili Recipe

5 2 4
Chunky Beef Chili Recipe
Chunky Beef Chili Recipe photo by Taste of Home
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Chunky Beef Chili Recipe

Read Reviews
5 2 4
Publisher Photo
Meet the Cook: When I first tasted this chili that originated with my brother, I couldn't wait to share it. It's the best I've ever had. My husband and our son, 2, like it, too. -Vicki Flowers, Knoxville, Tennessee
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + simmering
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + simmering

Ingredients

  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons each dried thyme and rosemary, crushed
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 pound ground beef
  • 1 can (14-1/2 ounces) beef broth
  • 1 large onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 jalapeno peppers, seeded and minced
  • 1 can (16 ounces) crushed tomatoes
  • 2 cans (15-1/2 ounces each) chili beans, undrained
  • 1 can (15-1/2 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) white or red kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each pepper, white pepper and cayenne pepper
  • 3 to 4 drops hot pepper sauce
  • Shredded cheddar cheese, optional

Directions

In a plastic bag, combine flour, thyme and rosemary; add beef cubes and shake to coat. In a 4-qt. kettle or Dutch oven, brown ground beef and the beef cubes; drain. Add remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chunky Beef Chili in Country Woman January/February 1996, p33

Nutritional Facts

1 cup: 264 calories, 7g fat (2g saturated fat), 45mg cholesterol, 455mg sodium, 30g carbohydrate (4g sugars, 8g fiber), 22g protein.

  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons each dried thyme and rosemary, crushed
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 pound ground beef
  • 1 can (14-1/2 ounces) beef broth
  • 1 large onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 jalapeno peppers, seeded and minced
  • 1 can (16 ounces) crushed tomatoes
  • 2 cans (15-1/2 ounces each) chili beans, undrained
  • 1 can (15-1/2 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) white or red kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each pepper, white pepper and cayenne pepper
  • 3 to 4 drops hot pepper sauce
  • Shredded cheddar cheese, optional
  1. In a plastic bag, combine flour, thyme and rosemary; add beef cubes and shake to coat. In a 4-qt. kettle or Dutch oven, brown ground beef and the beef cubes; drain. Add remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chunky Beef Chili in Country Woman January/February 1996, p33

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Reviews forChunky Beef Chili

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MY REVIEW
euge1 User ID: 3773156 200645
Reviewed Oct. 7, 2014

"good but I found almost too spicey"

MY REVIEW
HBcook User ID: 2966570 8578
Reviewed Jan. 16, 2009

"This chili recipe is fantastic. I think the addition of the chili beans in zesty sauce and the crumbled ground beef puts it over the top. You can't even identify the grnd beef it is just there. The stew meat is so moist and tender it melts in you mouth. Has a nice amount of 'heat'."

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