Chili with Chuck

30 Min.
80 Min.
6-8
Ingredients
pounds premium beef chuck roast, thawed, trimmed and cut into ½-inch pieces
2½ pounds premium beef chuck roast, thawed, trimmed and cut into ½-inch pieces
2
tablespoons olive oil
2 tablespoons olive oil
1
cup chopped yellow onion
1 cup chopped yellow onion
3
large cloves garlic, peeled and minced
3 large cloves garlic, peeled and minced
1
(28-ounce) can petite diced tomatoes, undrained
1 (28-ounce) can petite diced tomatoes, undrained
1
(29-ounce) can tomato sauce
1 (29-ounce) can tomato sauce
¼
cup salsa verde
¼ cup salsa verde
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
1½ tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
2
tablespoons dried oregano leaves
2 tablespoons dried oregano leaves
2
teaspoons ground cumin
2 teaspoons ground cumin
teaspoon ground cinnamon
⅛ teaspoon ground cinnamon
1
(15-ounce) can pinto beans, rinsed and drained (may substitute)
1 (15-ounce) can pinto beans, rinsed and drained (may substitute)
Directions
  1. In a soup pot, heat oil over medium-high heat. Add beef pieces, cook for about 20-25 minutes, stirring occasionally.
  2. Add onion and garlic, cook and stir until the onion is tender and the beef is nicely browned, about 8-10 minutes.
  3. To beef mixture in soup pot, add tomatoes, tomato sauce, salsa verde, Chili and Beef
  4. Bases, oregano, cumin and cinnamon, stir to combine. Bring chili to a boil, stirring occasionally.
  5. Reduce heat to medium-low, cover and simmer, until done, about 30 minutes, stirring occasionally. Before serving, stir in beans and heat through, about 5 minutes.
Serve with fresh baked cornbread and top chili with Cheddar cheese, sliced green onions or sour cream.

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