In Texas, we do not put beans in our chili. Period. The end. I stumbled across this recipe a few years back, and it is deliss. You can make it chunky as directed with the chuck roast, you can use chili meat found at the grocery store, or ground meat. It makes a big ole' pot, and it freezes great! Make some corn bread-- in a cast iron skillet-- to go with this and you're set!
Prep Time: 25 minutes
Cook Time: 1 hour(s) 45 minutes
Yield: Makes 9 cups
Ingredients
4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.
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