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Chunky Beef Chili



Ingredients:
2   tablespoons vegetable oil, divided
2   pounds beef chuck, cut into 1/2-inch cubes
2   large onions, chopped
2   celery stalks, chopped
2   garlic cloves, pressed
1   tablespoon ground cumin
1   tablespoon dried oregano leaves
1   tablespoon chili powder
1/2   teaspoon salt
1/4   teaspoon ground red pepper
1/4   teaspoon ground black pepper
1   can (28 ounces) whole tomatoes, undrained, cut up
2   cups water
Directions:
  1. Heat 1 tablespoon oil in Generation II Dutch (6-qt.) Oven over medium-high heat. Add half of the beef; cook, stirring occasionally with Bamboo Spoon, until meat is browned on all sides, about 8 minutes. Remove beef from Dutch Oven; set aside. Repeat with remaining oil and beef; remove beef after browning.
  2. Add onions, celery, and garlic to pan juices in Dutch Oven; cook over low heat 5 minutes, stirring frequently. Return beef to Dutch Oven; add remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered over low heat until meat is tender, 2-3 hours. Add additional water, 1/2 cup at a time, if neccessary to reach desired consistency.

Yield: 8 servings

Nutrients per serving: Calories 313, Total Fat 13 g