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Chunky Beef Chili

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
  • Total Time
    Prep: 20 min. Cook: 15 min. + simmering
  • Makes
    10-12 servings (3 quarts)

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
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans 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 large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat.
  • In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain.
  • Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 264 calories, 7g fat (2g saturated fat), 45mg cholesterol, 455mg sodium, 30g carbohydrate (4g sugars, 8g fiber), 22g protein.

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