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Thick & Chunky Beef Chili

Ingredients

  • 12 ounces center-cut bacon, diced
  • 2 pounds beef stew meat, cut into 1/4-inch cubes
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 cup barbecue sauce
  • 1 cup chili sauce
  • 1/2 cup honey
  • 4 teaspoons reduced-sodium beef bouillon granules
  • 1 bay leaf
  • 1 tablespoon chili powder
  • 1 tablespoon baking cocoa
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne powder, optional
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • Shredded reduced-fat cheddar cheese, optional

Directions

  • 1. In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
  • 2. Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients.
  • 3. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
  • 4. Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

Nutrition Facts

1-1/4 cups: 369 calories, 11g fat (4g saturated fat), 58mg cholesterol, 1001mg sodium, 44g carbohydrate (23g sugars, 8g fiber), 26g protein.

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