Chunky Southwest Chili Recipe

3.5 4 4
Chunky Southwest Chili Recipe
Chunky Southwest Chili Recipe photo by Taste of Home
Publisher Photo

Chunky Southwest Chili Recipe

Read Reviews
3.5 4 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 375 calories, 18g fat (5g saturated fat), 106mg cholesterol, 1195mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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

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MY REVIEW
Terrie User ID: 6598579 274426
Reviewed Oct. 13, 2017

"I tried to rate this a 5 star, but didn't have that option for some reason. I've never been a "stew" person, but when I saw the photo of this recipe, something screamed at me "Make this meal for dinner!". I couldn't find ancho or guajillo chilies, so I decided to use a small can of chipotle peppers in sauce and left out the jalapenos. As the stew simmered, the house filled with the most delicious smells. I served this to my husband over sticky white rice and what a HUGE hit this was!!!!! He literally ate 3 bowls at one sitting!! Storing this recipe as one of my absolute favorites. Can't wait for a cool winter evening to serve this dish up again!"

MY REVIEW
danid User ID: 5870512 274483
Reviewed Sep. 25, 2017

"I bought the wrong dried peppers, I think they were the red thin ones. I also accidently did the whole bag but my hubby loved it, he ate 3 bowls. I did have to use arrowroot and water to thicken it up at the end but the flavor was great and he said probably the best chili recipe I made. So its a keeper."

MY REVIEW
Lady Fingers User ID: 2682286 273067
Reviewed Sep. 15, 2017

"This is a no beans, no masa, Chile Colorado, hearty, but not very spicy, with a deeply reduced red chile and tomato base. It takes a long time to cook, and I recommend a wide pot rather than a deep one, because there's a lot of liquid to reduce, even leaving out the added water,as I did. Use 1-inch or larger beef cubes, so they can handle the long simmer.

I'll probably add masa to the leftovers, for flavor as much as for thickening."

MY REVIEW
John User ID: 9248466 272961
Reviewed Sep. 12, 2017

"Gave this a try and what a waste, follow the recipe exactly to the tee, and chili DOES NOT THICKEN at all even after 2 hrs, and there is absolutely no taste to it whatsoever, bland and soupy not like chili should be.

Waste of time had to toss it out no one wanted to eat it, Seems like perhaps was too much liquid that the receipe calls for. Will not ever try it again....."

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