What started out as a mild, basic chili has evolved over the years into a chili with a punch! I like to use pumpkin to thicken my chili. It adds fiber and great nutrition without altering the taste. —Shawn Barto, Winter Garden, Florida
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VERIFIED BY Taste of Home Test Kitchen
- 6 dried ancho or guajillo chilies or a mixture (about 3 ounces)
- 3 tablespoons olive oil, divided
- 3 pounds beef stew meat, trimmed and cut into 1-inch cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 2-2/3 cups water, divided
- 1 bottle (46 ounces) V8 juice
- 1 can (14-1/2 ounces) beef broth
- Sliced seeded jalapeno peppers, optional
- In a stockpot over medium heat, toast chilies 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes.
- Meanwhile, in the same stockpot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to stockpot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat.
- Drain and split chilies, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste).
- Return beef to stockpot and stockpot to stovetop. Add V-8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Chunky Southwest Chili in Taste of Home September/October 2017